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The ingredients needed to make My Family's Staple Dish Enoki Mushroom Miso Soup:
- Provide 1000 ml Water
- Use 1/2 ~ teaspoon Japanese dashi stock powder
- Get 100 grams Enoki mushrooms
- Provide 1 small pack Tofu
- Prepare 1 Wakame seaweed
- You need 1 Your preferred miso
Instructions to make My Family's Staple Dish Enoki Mushroom Miso Soup:
- Cut the enoki mushrooms and shred them except for the stems. Put in a sieve and wash. Cut the tofu into bite-sized pieces.
- Add water and Japanese dashi stock powder into a pot, and bring to a boil. Add Step 1 ingredients and turn down the heat to medium. Cover with a lid and simmer.
- Simmer for 3 minutes. When the enoki mushrooms become soft, the umami has seeped out. You could simmer a little longer. When the water is reduced too much, add more.
- Add tofu and wakame seaweed. When it has cooked through, turn off the heat, and add miso. It's done.
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