Miso Soup With Enoki Mushrooms

Look for bonito at Asian food markets or in the ethnic section of the supermarket. It's a traditional ingredient in miso soup, but if you can't find it, it's okay to omit it -- just be aware that you'll lose the seafood flavor in the broth.

6 cups boiling water
1/4 cup dried shaved bonito (dry fish flakes)
2 tablespoons yellow miso (soybean paste)
2 tablespoons red miso (soybean paste)
1/2 teaspoon low-sodium soy sauce
1/2 cups enoki mushrooms
4 ounces firm tofu, drained and cubed

1. Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth. Divide the enoki mushrooms and tofu evenly among 6 serving bowl, and ladle in 1 cup soup into each bowl. Yield: 6 servings.

Calories 40 (21% from fat); Fat 0.9g (sat 0.1g, mono 0.2g, poly 0.5g); Protein 2g; Carb 5.1g; Fiber 0.2g; Chol 1mg; Iron 1mg; Sodium 407 mg; Calc 20mg.

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

"No-Miss Miso"
Copyright 2001 by Jean Patterson.
Originally published in Cooking Light, March 2001.
All rights reserved. For reprint information, contact Jean Patterson.