Preparation:
Combine the kombu and 4 cups water in a pot. Bring to a boil. Remove the kombu and discard. Add the bonito flakes and stir well; remove from heat. Let the flakes settle to the bottom of the pot. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot and add the mushrooms. Cook over moderate heat until the mushrooms have softened (3 minutes or so). In a small bowl, dissolve the miso in a ladleful of the stock. Add the dissolved miso to the soup pot and stir to combine. divide the soup among four bowls and sprinkle with reserved enoki and scallions. |
