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Miso Soup with Enoki Mushrooms

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"Choose your Miso.

Miso comes in several varieties, but I've narrowed the options to just two for these recipes: the lighter-colored yellow miso, which has a sweeter, more mellow flavor; and the darker, saltier, and more fragrant red miso. Per tablespoon, both have about 30 calories and no fat. But the red miso has 630 milligrams sodium compared to 540 milligrams in the yellow. Miso has the consistency of peanut butter; it will keep for up to two months when refrigerated in an airtight container.

Look for bonito at Asian food markets or in the ethnic section of the supermarket. It's a traditional ingredi-ent in miso soup, but if you can't find it, it's okay to omit it–just be aware that you'll lose the seafood flavor in the broth.".


6 cups boiling water
1/4 cup dried shaved bonito (dry fish flakes)
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


  • 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.

Serves 6

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".