Miso Broth with Tatsoi-Enoki Salad Recipe

Name: Miso Broth with Tatsoi-Enoki Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup yellow miso (shinshu-miso); 4 cups dashi; 2 slices ginger; 1/2 tablespoon wasabi powder; 1 tablespoon rice wine vinegar; 1/2 tablespoon thin soy sauce; 2 tablespoons sliced scallions, green part only; 1/2 teaspoon sugar; 1 package enoki mushrooms; 2 cups tatsoi leaves; 1 block soft tofu, 1/4-inch slices

Servings: persons

1/4 cup yellow miso (shinshu-miso)
4 cups dashi
2 slices ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon thin soy sauce
2 tablespoons sliced scallions, green part only
1/2 teaspoon sugar
1 package enoki mushrooms
2 cups tatsoi leaves
1 block soft tofu, 1/4-inch slices

1
To make broth, mix miso with dashi and add ginger.
2
On medium heat, bring to a simmer.
3
Let simmer for 5 minutes then remove ginger.
4
In a small bowl, make a paste with the vinegar and wasabi.
5
Whisk in soy, scallions and sugar.
6
Check for seasoning.
7
Toss vinaigrette with enoki and tatsoi.
8
In soup bowls, gently place 1 slice of tofu and ladle the broth on top.
9
Place a small mound of salad on the tofu.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup yellow miso (shinshu-miso), 4 cups dashi, 2 slices ginger, 1/2 tablespoon wasabi powder, and more.

Yes, Miso Broth with Tatsoi-Enoki Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miso Broth with Tatsoi-Enoki Salad

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