Miso Broth with Tatsoi-Enoki Salad

Deselect All

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