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Miso Soup with Enoki Mushrooms

Source: Cooking Light-4/01





List of Ingredients



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






Instructions



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 soup bowls, and ladle 1 cup soup into each bowl.
   
   
2. Yield: 6 servings. 40 cal, 0.9g fat, 2g carb, 1mg chol, 407mg sod.