This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Enoki and Wakame Miso Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Enoki and Wakame Miso Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Enoki and Wakame Miso Soup recipe. This Enoki and Wakame Miso Soup make for a tasty summer dinner that you can make it easy. The Enoki and Wakame Miso Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Enoki and Wakame Miso Soup recipe.

Enoki and Wakame Miso Soup.

Before preparing the dish, I have done some research on how to cook Enoki and Wakame Miso Soup easily with perfect taste. You can have Enoki and Wakame Miso Soup using 5 ingredients and 3 steps. Here is how you achieve that.

Perfect Enoki and Wakame Miso Soup Recipe Ingredients

It's 1/2 packages of Enoki mushrooms.
You need 15 grams of Wakame seaweed.
It's 2 tbsp of plus Miso.
You need 600 ml of ★Water.
Prepare 1 tsp of ★Dashi stock granules.

How to make Enoki and Wakame Miso Soup step by step

Soak the wakame in water to remove the salt, drain, then cut into easy-to-eat pieces..
Remove the tough bottom of the mushroom stem, then cut the mushrooms in half..
Place the ingredients marked ★ in a saucepan and bring to a boil. Add the mushrooms and simmer. Stop the heat, add miso until it dissolves, then reheat and add the wakame..