Reviews (1) Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 04/06/2018 I have made this many times and it is delicious. The bonito flakes are tuna not just any fish. I sometimes use dried wood ear mushrooms or dried shitake.
Back to Miso Soup with Enoki Mushrooms All Reviews for Miso Soup with Enoki Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 a97120_hqcb_miso_soup.jpg
Ingredients Ingredient Checklist One 4-inch square dried kombu, cleaned with a damp cloth 2/3 cup bonito flakes (fish flakes) 1/3 pound (1 package) enoki mushrooms, a few reserved for garnish 2 tablespoons miso 2 scallions, finely sliced
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 a97120_hqcb_miso_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
a97120_hqcb_miso_soup.jpg
a97120_hqcb_miso_soup.jpg
Ingredients
Ingredients
- One 4-inch square dried kombu, cleaned with a damp cloth 2/3 cup bonito flakes (fish flakes) 1/3 pound (1 package) enoki mushrooms, a few reserved for garnish 2 tablespoons miso 2 scallions, finely sliced
Directions
In a pot, combine the kombu and water to cover and bring to a boil. Remove the kelp and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot and add the mushrooms.
Cook over moderate heat for about 3 minutes, or until the mushrooms have softened. In a small bowl, stir together a ladle of stock with the miso and stir the mixture into soup. Divide the soup among 4 bowls and sprinkle with the reserved enoki and the scallions.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/06/2018 I have made this many times and it is delicious. The bonito flakes are tuna not just any fish. I sometimes use dried wood ear mushrooms or dried shitake.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/06/2018 I have made this many times and it is delicious. The bonito flakes are tuna not just any fish. I sometimes use dried wood ear mushrooms or dried shitake.Martha Stewart Member
Rating: 5 stars 04/06/2018
I have made this many times and it is delicious. The bonito flakes are tuna not just any fish. I sometimes use dried wood ear mushrooms or dried shitake.
Rating: 5 stars
All Reviews for Miso Soup with Enoki Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Miso Soup with Enoki Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
