Red Miso Soup with Shiitake and Enoki Mushrooms

Name: Red Miso Soup with Shiitake and Enoki Mushrooms
Cook time: 20 min
Total time: 20 min
Yield: Serves — 4
Cuisine: Japan
Ingredients: 800 ml (28 fl oz) filtered boiling water; 1 handful dried bonito flakes; 1 tablespoon soy sauce; 4 little-finger-size bundles enoki mushrooms; 2 tablespoons red miso paste; 1 tablespoon sweet white miso paste; 1 x 10 cm (4 in) square kombu; 4 daikon tops; 2 dried shiitake mushrooms; 4 little-finger-size strips toasted nori; 4 fresh shiitake mushrooms

Preparation info

Serves —
4

Difficulty
Easy
Ready in
20 min

Appears in

Masu

By Nic Watt

Published 2016

About

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.

Ingredients

2 tablespoons red miso paste
1 tablespoon sweet white miso paste
2

Asia
Japan
Pescatarian
Soup

Method

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