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Post date: Feb 15, 2010 8:03:52 PM
2 blocks kinugoshi tofu
20 scallions
2 large bags enoki mushrooms
12 quarts water
12 dashi packets
3 – 6 cups miso
Cut tofu into 3/8" dice.
Slice negi thinly. Place in ziploc.
Slice enoki mushrooms into ½" lengths.
Store in Ziploc bags.
Make dashi.
Using fine-mesh strainer, dissolve miso into dashi. Taste after adding 3 cups miso and add more to taste.
To serve:
Place a little tofu, negi, and enoki in each soup cup. Layer cups on blue cafeteria trays and stack.
Transfer miso soup in crock pot.
Ladle soup into cups with tofu, negi, enoki already in the bottom.
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