About the Recipe
This is a modern take on the classic Japanese miso soup standard. Japanese people tend to eat tomoatoes in salads or in Western dishes - think pizza and spaghetti but tomatoes aren't used so much in traditional Japanese food. Using tomatoes in a Japanese soup can be considered a new trend.
Ingredients
40g /1.5oz enoki mushrooms, rinsed
1 spring onion, rinsed
500ml / 17fl oz water
1 heaped tsp Japanese instant dashi stock granules*
1.5 tbsp miso
1 medium egg
8 baby tomatoes
*you can substitute a Japanese dashi bag for dashi stock granules if you prefer.
Preparation
Cut off the bottoms of the enoki mushrooms and gently separate the mushrooms into individual strands.
Finely slice the spring onion and set aside for your garnish.
Pour the water into a small saucepan. Add the dashi stock granules and enoki mushrooms. Bring to the boil and simmer for 1 minute.
Next, add and dissolve the miso into the broth.
Break the egg in a small bowl and give it a quick whisk. Pour the whisked egg into the saucepan and gently stir the egg into the soup.
Add the tomatoes. Simmer for 30 seconds and turn off the heat.
Pour the miso soup into serving bowls. Top with the sliced spring onion.