Miso Soup with Enoki Mushrooms

Miso Soup with Enoki Mushrooms Recipe
Randy Mayor; Mary Catherine Muir
Look for bonito at Asian food markets or in the ethnic section of the supermarket. It's a traditional ingredient in miso soup, but if you can't find it, it's okay to omit it--just be aware that you'll lose the seafood flavor in the broth.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 40
Caloriesfromfat 21 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 5.1 g
Fiber 0.2 g
Cholesterol 1 mg
Iron 1 mg
Sodium 407 mg
Calcium 20 mg


6 cups boiling water
1/4 cup dried shaved bonito (dry fish flakes)
2 tablespoons yellow miso (soybean paste)
2 tablespoons red miso (soybean paste)
1/2 teaspoon low-sodium soy sauce
1/2 cup enoki mushrooms
4 ounces firm tofu, drained and cubed


Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth. Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.

Jean Patterson,

Cooking Light

March 2001
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