When you are working with red miso, you have to be mindful of the strength of flavour. Red miso has a very strong yeast flavour and, like Marmite and Vegemite, you only need a little. You need a coffee plunger for this soup.
Place the red and white miso pastes, dried shiitake, kombu, bonito flakes and soy sauce into a coffee plunger. Pour in the boiling water and give it a good stir around to allow the miso to dissolve. Allow to steep for about 7 minutes, before giving it one last stir. Plunge the coffee press down gently.
Wrap each enoki mushroom bundle with a strip of nori. Wet the end of the nori with a
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