Ingredients Jump to Instructions ↓

  1. 1 Four-inch square dried kombu - cleaned with a

  2. Damp cloth

  3. 2/3 cup 157ml Bonito flakes (fish flakes)

  4. 1/3 lb 151g / 5 1/3oz Enoki mushrooms - (1 pkg) - reserve a few

  5. For garnish

  6. 2 tablespoons 30ml Miso

  7. 2 Scallions - finely sliced

Instructions Jump to Ingredients ↑

  1. To prepare the dashi, combine the kombu and 4 cups water in a pot, 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, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes.

  2. Return the stock to the pot, and add the mushrooms. Cook over moderate heat until the mushrooms have softened, about 3 minutes.

  3. In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine.

  4. Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions.

  5. This recipe yields 4 servings.


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