Recipe · Mushroom 101
10-Minute Enoki & Tofu Miso Soup
Vegan swaps insideEnoki are the texture mushroom. Long, slender, snap-tender. They cook in 60 seconds. This is the simplest, most restorative bowl in our rotation: white miso, dashi, silken tofu, scallions.
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1
In a medium saucepan, bring dashi to a gentle simmer over medium heat. Do not boil hard — miso loses its nuance.
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2
Separate the Enoki bundle into smaller clumps with your fingers.
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3
Cube the tofu carefully — it's delicate.
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4
Lower heat to medium-low. Add the cubed tofu; warm 1 minute.
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5
Place the white miso in a small bowl. Ladle 1/2 cup of the warm dashi over it and whisk until smooth (this prevents lumps).
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6
Stir the dissolved miso back into the saucepan.
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7
Add the Enoki and scallions. Heat 60 seconds — Enoki are done as soon as they soften slightly.
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8
Off heat, drizzle the toasted sesame oil.
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9
Ladle into bowls. Top with torn nori if using and toasted sesame seeds.
Steps
More from this mushroom
Other ways to cook Enoki
Bacon-Wrapped Enoki Bundles (Izakaya-Style)
The Japanese pub-bar move. Small handful of Enoki strands wrapped in thin bacon, seared crisp, glazed with a sticky soy-mirin sauce. 15 minutes, six bundles, gone in five.
Quick Enoki + Beef Hot Pot (Korean-Style)
A weeknight take on the bubbling-pot dinner-for-two. Thinly sliced beef, mountain of Enoki, glass noodles, gochujang broth. Cooks in 20 minutes; eaten straight from the donabe or dutch oven.