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.
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
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
© 1985 Elizabeth Andoh. All rights reserved.