If you’re looking for a warm, light, and flavorful soup to complement your Japanese meals, my Enoki Miso Soup is the perfect choice! This simple, comforting soup comes together in just 5 minutes and features the briny flavors of enoki mushrooms, adding a delicious twist to the classic miso soup. It’s the kind of easy, healthy dish that will keep you cozy and satisfied, making it the ideal side to any meal—let’s dive into making it!
Why I Love This Recipe
I crafted this Enoki Miso Soup to be the perfect, easy side dish to complement all your favorite Japanese meals. This classic soup, made with miso paste and dashi, is a staple in my kitchen—no Japanese meal feels complete without it! The real twist here is the use of enoki mushrooms, which bring an unexpected seafood-like umami and brininess, similar to an Asari Miso Soup, but without the cost of clams!
It’s so simple to make—just prepare your dashi, toss in the mushrooms, and stir in the miso paste, and you’re done! This recipe is perfect for anyone who loves easy, flavorful meals and can be made in batches for quick pairings with dishes like my Tofu Miso Soup or Seaweed Wakame Miso Soup. Trust me, once you try it, you’ll be making it with every meal!
Ingredients
Ingredients
- 2 Cups Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base of the soup.
- 2 tbsp Miso – awase brown Miso is what I recommend, but can use white miso or red miso as well best on personal preference. Used as the main base of the soup.
- 3.5 oz Enoki Mushroom – 1/2 pack of enoki mushrooms found at Asian grocery stores. Usually comes packed in plastic in a 7 oz size.
- 1/2 Stalk Green Onions – fresh and chopped
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Directions
Step 1 Remove the roots from the enoki mushrooms and wash them thoroughly. Break them into smaller, bite-sized bunches.
Step 2 Add dashi to a stovetop pot and bring it to a soft boil. Once boiling, add the cleaned enoki mushrooms and cook for 2-3 minutes.
Step 3 Remove the pot from heat and mix in the miso paste. For smooth blending, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
Step 4 Pour the miso soup into a bowl and top with freshly chopped green onions before serving.
🥢 Miso Pro Tip
Once miso is added, do not allow to boil to maintain the natural umami flavors.
Recipe Variations
What I love about miso soup is its versatility, allowing you to create so many variations using the same simple base.
You can switch up the mushrooms, like using shiitake for a rich Shiitake Mushroom Miso Soup or shimeji for a delicate Shimeji Miso Soup. For a heartier soup, try adding fried tofu to make an Age Tofu Miso Soup, or bring in some fresh spinach for a vibrant Spinach Miso Soup. If you prefer a bit of a bite, adding Japanese radish turns it into a delicious Daikon Miso Soup. For a unique twist, crack an egg into the soup for a comforting Egg Drop Miso Soup. And if you’re craving something more filling, adding pork belly and vegetables will give you a satisfying Tonjiru Pork Miso Soup.
The possibilities are endless, and each variation offers something new to enjoy!
Pairing Recommendations
Since this Enoki Miso Soup features enoki mushrooms, why not pair it with other enoki dishes like my Bacon Wrapped Enoki Skewers or Enoki Mushroom Pasta! You can also add a side of Simmered Enoki Mushroom or Garlic Butter Enoki Mushroom to complete the meal. These dishes are simple to make and are a great way to use up all your enoki mushrooms while keeping the flavors consistent.
Frequently Asked Questions
What if the miso soup is too salty or too watery?
If your miso soup is too salty or too watery, you can easily adjust the flavor. To reduce the saltiness, simply add a little more dashi. If it's too watery and you want a stronger miso flavor, add a bit more miso paste until you reach your desired taste.
How do I make sure the miso paste dissolves smoothly?
I recommend placing the miso in a strainer and gently stir it into the hot dashi with chopsticks or a spoon.
Is this soup vegetarian friendly?
Yes, it is. To make it vegan, simply replace the dashi with vegetable broth.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will stay fresh for 7-10 days.
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Watch How To Make It
Enoki Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso
- 3.5 oz Enoki Mushroom
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Start by removing the roots from the enoki mushrooms and giving them a good rinse. Then, break them into smaller, bite-sized clusters.
- Next, bring dashi to a gentle boil in a pot on the stove. Once it's boiling, add the enoki mushrooms and cook them for 2-3 minutes.
- Take the pot off the heat and stir in the miso paste. For a smooth texture, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
- Finally, pour the miso soup into a bowl, garnish with freshly chopped green onions, and serve.
Nutrition
*Values Based Per Serving
