Easy Vegan Miso Soup with Enoki Mushrooms and Ground Sesame

👨‍🍳 Instructions

1. 1
   Step 1

   To a medium saucepan, add 2 cups water and 1 dashi packet. Bring it to a boil, uncovered, over medium heat.

2. 2
   Step 2

   Once boiling, lower the heat to medium-low. Simmer, uncovered, for 2–3 minutes. Pick up and shake the dashi packet to release more flavor, then discard it.

3. 3
   Step 3

   Transfer the soup stock to a measuring cup. You should have a bit less than 2 cups or 480 ml of dashi. Set aside the saucepan to cook the miso soup.

4. 4
   Step 4

   Cut 1 Tokyo negi to separate the white and green parts. Thinly slice the white part diagonally. Thinly slice the green part on the diagonal and set aside.

5. 5
   Step 5

   Cut off and discard the root end of ¼ package enoki mushrooms. Then, cut the mushrooms in half crosswise.

6. 6
   Step 6

   Peel the ginger, then grate it. Measure ½ tsp ginger (grated, with juice).

7. 7
   Step 7

   Add 1 Tbsp toasted white sesame seeds to a mortar and pestle. Grind roughly, leaving some seeds unground for texture.

8. 8
   Step 8

   Heat the saucepan over medium heat. When the pot is hot, add ½ Tbsp toasted sesame oil. Then, add the sliced white part of the Tokyo negi. Sauté for 2 minutes.

9. 9
   Step 9

   Add the grated ginger. Sauté for 1 minute.

10. 10
    Step 10

    Add the enoki. Sauté for 1 minute.

11. 11
    Step 11

    Add the dashi. Bring it to a simmer, then turn off the heat.

12. 12
    Step 12

    Dissolve 3 Tbsp miso into the soup pot: Put the miso in a ladle, add hot stock to the ladle, and stir with chopsticks to dissolve completely.

13. 13
    Step 13

    Hand-tear ½ block medium-firm tofu into bite-size pieces directly into the miso pot.

14. 14
    Step 14

    Add the sliced green parts of the Tokyo negi and the ground sesame seeds to the pot.

15. 15
    Step 15

    Serve the hot miso soup in individual soup bowls.