Miso Broth with Tatsoi-Enoki Salad

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


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

Main Challenge: Red Chili Citrus Mushrooms with Grilled Zucchini

MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini

Ginger Miso Seafood Broth

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Shiitake Miso Broth with Noodles and Chicken

5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth

Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

Poached Shrimp in a Miso Broth with Cellophane Noodles