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Miso Soup with Enoki Mushrooms and Ground Sesame

Name: Miso Soup with Enoki Mushrooms and Ground Sesame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: For the Soup Stock:; 2 cups water (or replace with Awase Dashi or Vegan Dashi and skip the dashi packet); 1 dashi packet (or substitute dashi powder); For the Miso Soup:; 1 Tokyo negi (naga negi; long green onion) (for its natural sweetness; if you cannot find it, substitute green onions); ¼ package enoki mushrooms (1.8 oz, 50 g); ½ tsp ginger (grated, with juice; from a 1-inch, 2.5 cm knob); 1 Tbsp toasted white sesame seeds; ½ Tbsp toasted sesame oil; 3 Tbsp miso (any type works; I used organic brown rice miso here); ½ block medium-firm tofu (momen dofu) (7 oz, 200 g)

Prep Time

Cook Time

10m

Total Time

15m

This Miso Soup with Enoki Mushrooms and Ground Sesame is a savory and satisfying traditional Japanese dish. Made with a flavorful soup stock, delicate enoki mushrooms, and a hint of ginger, this soup is the perfect combination of umami and warmth. Topped with toasted sesame seeds, it's a comforting and delicious meal.