How did you find my Ethiopian posts? If you haven’t tried Ethiopian food, hopefully you may become more interested to take some bites of it :).
After Eid ul-fitr and cooked quite plenty dishes with coconut milk by myself, I was feeling to take some rest from cooking. That is why I posted the story and my old photo stocks of Ethiopian event in Brandon.
The day after Eid, I decided to go for fruit and veggies for a week. So, I mostly making something quick. One of them was this enoki miso soup. Japanese components are one of the most common ingredients in my pantry/fridge, off course beside South East Asians and Korean.
For the broth, you can use Japanese dashi or just regular broth (vegetable or chicken preferably). Find out how to make your own dashi from scratch. I love having my own dashi since it doesn’t contain any MSG as the store bought ones. In this recipe, I just used my homemade vegetable broth that I had and sat in the fridge.
Enoki mushroom is best to be bought fresh; avoid buying them in cans or jars. The freshest mushrooms are kept at Asian or specialty food stores.
Enoki Miso Soup
1 plastic bag of fresh enoki mushroom
3 cups vegetable broth
3 tbsp shiro miso
green onions, cut
Preparing Enoki Mushroom:
Sit mushrooms under cold running water for about 10 minutes. Take a soft vegetable brush (or a mushroom brush from a cooking store), a clean rag or a paper towel and gently wipe them clean. You want to make sure they are properly cleaned before eating them.
After they are cleaned, halve them.
1. Heat broth/dashi in a saucepan until a boil.
2. Gradually add miso, stirring until completely dissolved.
3. Bring almost to another boil, add enoki mushroom and green onion pieces to the soup and stir in well.
4. Remove from the heat, ladle into bowls and serve.