Dashi Broth with Enoki

The lovely Lucia from Torta di Rose is hosting both editions of Weekend Herb Blogging and this week I'm featuring these elegant Enoki Mushrooms.



It's been a week of unpleasantly hot weather which meant all grand cooking plans were put on hold. Now that we're back to more normal temperatures I find I'm in need of something soothing and gentle and for me, it comes in the form of this simple soup.

Dashi Broth with Enoki
[Serves 2]

1 tablespoon Hon-dashi
2 cups water
1 tablespoon Mirin
1 tablespoon cooking Sake
2 spring onions, finely sliced
fresh enoki mushrooms, separated
200 grams silken tofu, cubed
pinch of dried wakame, soaked in cold water for 5 minutes
ground Sansho Pepper, to season
Instructions:

Note: Dried wakame swells to about 10 times its size so you'll only need to use the smallest amount in this dish

Place the hon-dashi, water, mirin and sake into a pan, stir to dissolve the dashi, then add the spring onions and enoki and simmer for 5 minutes.

Add the tofu and drained wakame to the pan and simmer for another minute to allow them to absorb the warmth of the broth.

Serve at once with ground Sansho pepper to taste.