Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my family's staple dish enoki mushroom miso soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My Family's Staple Dish Enoki Mushroom Miso Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. My Family's Staple Dish Enoki Mushroom Miso Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have my family's staple dish enoki mushroom miso soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Family's Staple Dish Enoki Mushroom Miso Soup:
- Make ready 1000 ml Water
- Take 1/2 ~ teaspoon Japanese dashi stock powder
- Make ready 100 grams Enoki mushrooms
- Get 1 small pack Tofu
- Get 1 Wakame seaweed
- Prepare 1 Your preferred miso
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Steps to make My Family's Staple Dish Enoki Mushroom Miso Soup:
- Cut the enoki mushrooms and shred them except for the stems. Put in a sieve and wash. Cut the tofu into bite-sized pieces.
- Add water and Japanese dashi stock powder into a pot, and bring to a boil. Add Step 1 ingredients and turn down the heat to medium. Cover with a lid and simmer.
- Simmer for 3 minutes. When the enoki mushrooms become soft, the umami has seeped out. You could simmer a little longer. When the water is reduced too much, add more.
- Add tofu and wakame seaweed. When it has cooked through, turn off the heat, and add miso. It's done.
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