Use 1 sachet of prepacked bonito daishi (bonito flakes stock) from Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso. Cut silken tofu into small cubes. Add enoki mushrooms to soup. Sprinkle some dehydrated wakame (a type of seaweed, “instant” is fine) and boil with for about 3 minutes. Dish soup into a bowl and put in the diced silken tofu and sprinkle with thinly sliced spring onion.
There are many variations of miso soup and so many different miso soup ingredients you can add to make delicious flavour combinations! One of my favourites is egg and spinach because they go so well together in the miso soup, it’s healthy, and it tastes amazing. It’s also very easy and quick to cook and makes a healthy side dish to many meals and even as a main meal for breakfast!