Recipe information
Ingredients for - Miso Soup with Tofu and Enoki
1. 2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms -
7. 1/4 cup miso paste -
8. 1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes -
How to cook deliciously - Miso Soup with Tofu and Enoki
1. Stage
In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.
