Enoki Mushroom Soup with Miso

Try this vegetarian Enoki Mushroom Soup with miso and tofu next time you’re in the mood for something warm and comforting. It takes just 7 ingredients and 30 minutes to make from start to finish.

I happen to be a big fan of a good, warm bowl of soup. In my house it’s a popular meal! We have tons of delicious soup recipes on the blog, some creamy like my Thai coconut cauliflower soup or my creamy roasted rutabaga soup, but I also love brothy ones, like my creamy Finnish salmon soup and of course this enoki mushroom soup.

It combines the flavors of miso, mushrooms, garlic, onion, and ginger, and simmers with tofu to make a filling, vegetarian meal that’s perfect for lunch or dinner. It’s a great way to cook enoki mushrooms, and it’ll only take 30 minutes to do.

Why You’ll Love This Recipe

• It takes just 7 ingredients, 30 minutes, and 3 simple steps to make.
• Enoki mushrooms are available year round, so you can enjoy it whenever you like.
• It’s a light and healthy vegetarian soup that’s packed with flavor.

Ingredients

It’s the combination of fresh ingredients and easy-to-find year round staples that make this miso soup with enoki mushrooms irresistible and delicious. Here’s what you’ll need.

• Vegetable Broth
• Green Onions
• Garlic Clove
• Fresh Ginger
• Enoki Mushrooms – If you can’t find them, shiitake mushrooms make a good substitution.
• Sweet White Miso Paste
• Tofu

I do have an essential tip about miso paste – it’s very important to pay attention to the salt content, because it can vary between brands.

The white miso I use contains about 5 grams of salt per 100 grams of paste. It can range up to 10 grams or more. If yours is higher than 5, I’d recommend reducing the amount of miso paste called for in the recipe, or it may be too salty.

Instructions

You can whip up a batch of enoki miso mushroom soup in just 30 quick minutes with a single pot and strainer. The first step is to prep your mushrooms by trimming off the root section and separating them into bite-sized clusters. If you need more guidance on how to clean them, check my how to cook enoki mushrooms guide for detailed tips.

Next combine the stock, minced garlic, two chopped green onions, and the peeled and chopped ginger in the saucepan over high heat. Bring it to a boil then turn the heat down to low and let it simmer for 10 minutes.

Strain all the solids from the broth and return it to the pot. Add in the mushrooms and let them simmer for two minutes, then stir in the miso paste. Finally, add in the remaining chopped green onion and tofu and simmer for just 1 minute, then serve.

Storage

If you have any leftover enoki soup, feel free to refrigerate it for up to three days and enjoy the leftovers as a great, quick lunch.

It’s also very easy to scale up if you’re serving a larger family, or want to have extra portions to save.

What you’ll discover is a rich bowl of vegetarian soup that’s packed with umami flavor, tender mushrooms and tofu, and savory ginger and garlic. It’s one of my favorite enoki recipes, but don’t forget to check out my other vegetarian inspired soups – you’ll find more than one to love.

• Spicy Roasted Pumpkin Ginger Soup
• Creamy Celery Root Soup with Mushrooms
• Carrot and Orange Soup with Cinnamon Croutons
• Curried Broccoli Soup with Coconut Milk