Here’s a traditional Japanese soup recipe that has a mild flavor but is so comforting. Sliced green onions provide a bit of color.

Miso Soup with Tofu and Enoki is a comforting and nourishing dish that originates from Japanese cuisine. With its rich umami flavors and wholesome ingredients, this soup has gained popularity worldwide for its simplicity and health benefits. Miso, a traditional Japanese seasoning made from fermented soybeans, is the star ingredient that gives this soup its distinct flavor.

The history of miso soup can be traced back centuries in Japan, where it has been enjoyed as a staple dish in daily meals. Miso itself has a long-standing history in Japanese culinary traditions and is highly valued for its nutritional properties. The fermentation process used to make miso creates beneficial enzymes, probiotics, and vitamins, making it a wholesome addition to any diet.

To prepare Miso Soup with Tofu and Enoki, fresh enoki mushrooms or sliced fresh mushrooms are sautéed with onion, garlic, and ginger in a Dutch oven. These aromatic ingredients infuse the soup with their delightful flavors. Water and miso paste are added to create a savory broth, and the soup is simmered for a short time to allow the flavors to meld together.

To add texture and protein to the soup, firm tofu is cut into cubes and added to the simmering broth. Tofu absorbs the flavors of the soup and provides a satisfying element to the dish. Finally, the soup is ladled into bowls and garnished with thinly sliced green onions, which add a fresh and vibrant touch.

Miso Soup with Tofu and Enoki is not only delicious but also highly nutritious. Miso paste is rich in essential amino acids, vitamins, and minerals, while tofu provides a good source of plant-based protein. This soup is often enjoyed as a light and comforting appetizer or as part of a larger Japanese meal.

PREP/TOTAL TIME: 30 MIN.

MAKES: 5 SERVINGS

INGREDIENTS

• 2 packages (3½ ounces each) fresh enoki mushrooms or ½ pound sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1 tablespoon canola oil
• 4 cups water
• ¼ cup miso paste
• 1 package (16 ounces) firm tofu, drained and cut into ¾-inch cubes
• Thinly sliced green onions

INSTRUCTIONS

1. In a Dutch oven, sauté the mushrooms, onion, garlic, and ginger in oil until tender.
2. Add the water and miso paste to the pot. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
3. Add the tofu to the soup and heat through.
4. Ladle the soup into bowls and garnish with thinly sliced green onions.

NOTE:

• Serve the Miso Soup with Tofu and Enoki hot and enjoy its comforting flavors and nourishing qualities. It makes a delightful appetizer or a light meal on its own. Savor the essence of Japanese cuisine with this traditional and satisfying soup.