|Posted on May 3, 2010 at 1:42 PM|
3 Tbls or more of Miso (white or saikyo miso) to taste
1-2 teaspoon or more of of Usukuchi-light colored soysauce to taste
1/2 bunch of enoki mushrooms
2 turnips, peeled and sliced thinly, 1/8 inch thick
1/2 tofu, medium or soft, cut into small cubes, about 1/4 inch
1 leaf, napa cabbage, sliced in to bite size pieces, about 1 inch square in sizze
1/2 cup hydrated wakame (optional)
1 tbls chopped chives or scallions
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the napa and turnip and simmer for 3 -4 minutes.
Add the enoki mushrooms, tofu, wakame 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. Add the soysauce. 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. Ganish with scallions or chives.
Serve immerdiately. Do not boil the soup.