Light Bean Soup with Slender White Mushrooms and Bean Curd

Enokidaké no Miso Shiru

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Once to be found only in its native Japan, slender creamy-colored enokidaké mushrooms are now being grown in California and shipped throughout the United States. Their delicate, almost floral bouquet is beautifully balanced here by the mellow fermented bean paste. The pale blond tones of this soup look good in any colored bowl or tureen.

Ingredients

  • cups dashi (basic sea stock) OR koi dashi (enriched sea stock)
  • 1 tablespoon soy sauce
  • 1 teaspoon saké (Japanese rice wine)
  • ¼ teaspoon salt
  • ½ block (about 6 ounces ) tōfu (bean curd), well drained of packing water
  • 1 package ( ounces) enokidaké (slender creamy-white mushrooms)
  • 2–2½ tablespoons shiro miso (light fermented bean paste)
  • 1 slender scallion, trimmed and chopped fine (green and white parts), OR 6–7 stalks mitsuba (trefoil)

Method

Put the stock in a pot and season it with the soy sauce, rice wine, and salt. Heat the broth until it barely boils and adjust the heat to maintain a simmer.

Cut the bean curd into ½-inch cubes. Add them to the broth and cook for 1–2 minutes.

Rinse the mushrooms lightly under cold running water, then gently shake dry. Trim off and discard the bottom halves of the stems before adding the mushrooms to the broth. Cook the mushrooms for only 30 seconds or so before ladling out some broth from the pot to a separate bowl that holds the light fermented bean paste.

Stir to dissolve the bean paste into the broth from the pot. Pour the dissolved paste back into the pot and heat through, stirring. Don’t let the soup boil. For a hearty taste scatter the chopped scallions across the top of the soup. For a more delicate taste use mitsuba. Discard 1 inch from the bottoms of the stalks. Coarsely chop what remains of the stalks and leaves of the mitsuba and scatter them across the top of the soup. Serve immediately.