Enoki Mushroom Miso Soup

Instructions:

1. Prepare your enoki mushrooms by trimming the root section off. Separate them into bite-sized clusters.

2. In a medium saucepan, combine the stock, 2 chopped green onions, garlic, and ginger. Bring to a boil, turn down to simmer and cook for 10 minutes. Strain, removing all the solids.

3. Add the mushrooms and simmer for 2 minutes more. Stir in the miso paste. Add the tofu and the remaining spring onion and simmer for 1 minute more.

   Enjoy!

Enoki Mushroom Miso Soup from yummyaddiction.com

Serves: 4 

Ingredients:

• 6 cups (750ml) vegetable stock

• 6 green onions , separated, chopped

• 2 garlic clove , roughly chopped

• 2 1-inch piece fresh ginger , peeled and chopped

• 10 oz. (140g) enoki mushrooms

• 0.5 cup sweet white miso paste

• 7 oz. (100g) tofu, cut into cubes. Substitute tofu cubes for Chesed Farms freeze dried Royal Trumpet Mushrooms)