Name: Miso Soup with Vermicelli Mushrooms and Tofu
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sake; Pinch of sugar; 1 tablespoon miso paste; 1 (12-ounce) package firm tofu, cubed; 3 ounces shiitake mushrooms, thinly sliced; 2 ounces enoki mushrooms; 4 ounces vermicelli; 2 cups baby spinach; 1 hard boiled egg, quartered, for serving; Red kamaboko (steamed fish cake), thinly sliced, for serving; Togarashi (Japanese chili pepper), for serving