miso soup with soft tofu and enoki

(serves four, for a dinner appetizer.)

miso soup with soft tofu and enoki

1 packet of enoki
3/4 soft tofu (you can use half or a whole package -- this is just left over from the ramekin tofu cheesecake attempt)
2 tbsp miso
2 cups dashi stock

Mix the miso in with a bit of the stock, making sure it's well combined. Add the rest of the stock. Heat it and add the tofu (make sure the stock doesn't come to a vigorous boil). Add most of the enoki, leaving some for garnish. Serve, garnish with enoki mushrooms.