Umami-Rich Miso Soup with Silken Tofu and Enoki Mushrooms
Ingredients
- 1/2 block (250g), silken tofu preferred Sunrise Tofu
- 4 cups (using kombu and katsuobushi) Homemade Dashi Stock
- 2-3 tbsp (a blend of red and white miso) Awase Miso Paste
- 2 tbsp Dried Wakame Seaweed
- 1/2 cup, trimmed Enoki Mushrooms
- 2, thinly sliced (scallions) Green Onions
- 1/2 tsp (for aroma) Toasted Sesame Oil
Instructions
- Prepare Dashi Stock: Make dashi from scratch for superior flavor. Soak a 4-inch piece of kombu in 4 cups of water for 30 minutes. Gently heat until just simmering, then remove the kombu. Add 1 cup of katsuobushi (dried bonito flakes), simmer for 1 minute, then strain through a fine-mesh sieve.
- Assessment: Homemade dashi is significantly better than instant. Improvement: Detailed instructions ensure a proper dashi preparation.
- Rehydrate Wakame: Soak dried wakame in warm water for 5-10 minutes until rehydrated. Drain well and chop coarsely.
- Assessment: Proper rehydration prevents a diluted soup. Improvement: Chopping makes it easier to eat.
- Simmer Aromatics (Optional): Gently sauté sliced green onion whites (reserve the greens for garnish) in a touch of sesame oil for 1 minute before adding the dashi. This infuses the broth with subtle onion flavor.
- Assessment: This adds an extra layer of flavor. Improvement: Sauteing enhances the aromatic compounds in the onion.
- Add Wakame and Enoki Mushrooms: Add the rehydrated wakame and trimmed enoki mushrooms to the simmering dashi.
- Assessment: Enoki mushrooms add a delicate texture and subtle flavor. Improvement: Enoki mushrooms contribute unique textural element.
- Dissolve Miso: In a small bowl, whisk the awase miso paste (a blend of red and white miso for balanced flavor) with a small amount of the warm dashi until completely smooth. Use a fine-mesh sieve to strain the miso mixture into the soup to ensure no lumps.
- Assessment: Straining guarantees a smooth texture. Improvement: Using a blend of miso provides a more complex flavor.
- Gently Simmer: Stir the miso mixture into the simmering soup. Do not boil, as boiling can make the miso bitter. Gently simmer for 1-2 minutes.
- Assessment: Maintaining a gentle simmer is critical. Improvement: Emphasizing the importance of avoiding boiling.
- Add Silken Tofu: Gently add cubes of silken tofu just before serving. Silken tofu's delicate texture melts in your mouth.
- Assessment: Silken tofu provides a luxurious texture. Improvement: Adding tofu last prevents it from breaking apart.
- Garnish and Serve: Ladle the soup into bowls. Garnish with thinly sliced green onion greens and a few drops of toasted sesame oil. Serve immediately.
- Assessment: Sesame oil adds a pleasant aroma. Improvement: Fresh green onions enhance the visual appeal and freshness.
Cuisine: Japanese
Suitability:
Prep Time: mins
Cook Time: mins
Serving Size:
Meal Type: Breakfast