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Enoki Mushroom, Deep-fried Tofu and Tofu Miso Soup

This is a combination of standard ingredients for miso soup. This is a soothing miso soup.

Ingredients (4 servings)

Enoki mushrooms 1/2 pack
Aburaage (Deep-fried tofu) 1 piece
Tofu 1/2 cake
Banno-negi (Thin green onion) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase(Fresh-packed, Additive-free Mixed Miso)

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the base off the enoki mushrooms and divide into 2 ~ 3 smaller bunches. Remove oil from the aburaage by pouring boiling water over it and cut into proper sizes. Cut the tofu into proper sizes. Chop the banno-negi into pieces.
  2. Bring the dashi stock to a boil and add the enoki, aburaage and tofu. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Enoki, aburaage, tofu and banno-negi are all easy to obtain and allow you to prepare this miso soup easily.

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