Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           yellow miso
                        called shinshu-miso
   4      cups          dashi
   2      slices        ginger
     1/2  tablespoon    wasabi powder
   1      tablespoon    rice wine vinegar
     1/2  tablespoon    thin soy sauce
   2      tablespoons   sliced scallion greens
     1/2  teaspoon      sugar
   1      package       enoki mushrooms
   2      cups          tatsoi leaves
                        OR mizuna leaves
                        OR other field greens
   1      block         soft tofu -- cut
                        into 1/4-inch slices

Preparation:

To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu.