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Miso Soup with Enoki Mushrooms

Randy Mayor; Mary Catherine Muir
Yield 6 servings
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 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

Nutrition 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

How to Make It

  1. 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.