My Family's Staple Dish Enoki Mushroom Miso Soup

• 1000 ml Water
• 1/2 ~ teaspoon Japanese dashi stock powder
• 100 grams Enoki mushrooms
• 1 small pack Tofu
• 1 Wakame seaweed
• 1 Your preferred miso

1. Cut the enoki mushrooms and shred them except for the stems.
2. Put in a sieve and wash. Cut the tofu into bite-sized pieces.
3. Add water and Japanese dashi stock powder into a pot, and bring to a boil.
4. Add Step 1 ingredients and turn down the heat to medium.
5. Cover with a lid and simmer.
6. Simmer for 3 minutes.
7. When the enoki mushrooms become soft, the umami has seeped out.
8. You could simmer a little longer.
9. When the water is reduced too much, add more.
10. Add tofu and wakame seaweed.
11. When it has cooked through, turn off the heat, and add miso.
12. It's done.

water, stock powder, enoki mushrooms, pack, miso

Taken from cookpad.com/us/recipes/158885-my-familys-staple-dish-enoki-mushroom-miso-soup (may not work)