Miso soup with enoki mushrooms

4 servings

Ingredients

Quantity Ingredient
1 Square dried kombu - (4\"); cleaned with
A damp cloth
⅔ cup Bonito flakes; (fish flakes)
⅓ pounds Enoki mushrooms; reserve some
For garnish
2 tablespoons Miso
2 Scallions; finely sliced

Directions

To prepare the dashi, combine the kombu and 4 cups water in a pot, and bring to a boil. Remove the kelp, and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot, and add the mushrooms. Cook over moderate heat until the mushrooms have softened, about 3 minutes. In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions. Makes 4 servings.

Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1997 - Clarkson N. Potter - $32½" Per serving: 31 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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