Rating: 4.5 stars
2 Ratings
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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.

Jean Patterson
Recipe by Cooking Light March 2001

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Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

40 calories; calories from fat 21%; fat 0.9g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.5g; protein 2g; carbohydrates 5.1g; fiber 0.2g; cholesterol 1mg; iron 1mg; sodium 407mg; calcium 20mg.
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