Ingredients

• 1/4 cup yellow miso (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 scallions, green part only
• 1/2 teaspoon sugar
• 1 package enoki mushrooms
• 2 cups tatsoi leaves
• 1 block soft tofu, 1/4-inch slices

Instructions

1. 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.