Miso Soup with Enoki Mushrooms

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 21%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2g
  • Carbohydrate: 5.1g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 407mg
  • Calcium: 20mg

Ingredients

  • 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

Preparation

  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.
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