|Posted on November 30, 2009 at 12:43 PM|
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the tofu and the shitake mushrooms and simmer for a couple of minutes.
Add the enoki mushrooms and cook for another minute.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.
Pour the soup into individual bowls.
Serve with chopped mistuba or chives.