Miso Soup With Tofu And Enoki Recipe

Ingredients

2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1 teaspoon minced fresh gingerroot1 tablespoon canola oil4 cups water1/4 cup miso paste1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubesThinly sliced green onions

Preparation

In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions.