Miso Soup With Enoki Mushrooms - cooking recipe

Ingredients

6 cups boiling water
2 tablespoons yellow 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

Preparation

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.