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Miso Soup with Mushrooms, Tofu and Mitsuba

Posted on November 30, 2009 at 12:43 PM

Shitake, Enoki and Tofu Miso Soup with Mitsuba

I still have some beautiful vegetable stock left over from the Butternut Squash soup I made for Thanksgiving.  Both the stock and the soup came from Thomas Keller's recipes in his Buchon Cookbook.  It took more than 5 lbs of leeks, onions, fennel and carrots to put the stock together and more vegetables, including the butternut which was partially roasted, to make the soup. But it was well worth the effort because everyone loved it. I used this left over stock to make miso soup this morning.  I hesistated to put miso in it at first, thinking that the scent of fennel, thyme, garlic, sage might be overwhelming in a miso soup but on the contrary, it came out delicious. This soup can also be made quickly with any fresh vegetable stock of your choice or regular dashi, using dried Bonito flakes and Kombu.  I used Mitsuba, as a garnish.  Mitsuba is a very refreshing Japanese herb. It has hints of mint, parsely, celery and chervil. You can find Mitsuba at the Japanese markets all year around.   

RECIPE:
Serves 4

3 1/2 cups Dashi or Vegan Dashi  
3 Tbls or more of Miso (Mugi Miso or Koji Miso) to taste
1/2 bunch of enoki mushrooms
2 shitake mushrooms, halved and sliced thinly, 1/8 inch thick
1/2 tofu, medium or soft, cut into small cubes, about 1/4 inch
1/2 bunch chopped mitsuba leaves or 3 tbls chopped chives

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.



Dissolve the miso paste with some dashi before you add
it to the soup.

Categories: Breakfast Fare , Soups, Vegetarian

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