Miso Broth with Tatsoi-Enoki Salad

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  • Level: Easy
  • Yield: 4 servings
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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.