Delicate soup featuring long enoki mushrooms and freshly chopped green onions.
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Trim the woody roots off the enoki mushrooms and pull them apart into small individual clusters.
Finely slice the scallions on a bias, separating the white parts from the green parts.
In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
Add the enoki mushrooms and the white parts of the scallions to the simmering stock; cook for 2 minutes.
Cut the silken tofu into small 1/2-inch cubes and carefully add them to the pot along with the wakame.
Turn off the heat or reduce to the lowest setting to ensure the soup is not boiling.
Place the miso paste in a small ladle, submerge it slightly in the broth, and whisk with chopsticks until dissolved into the soup.
Ladle into bowls and garnish generously with the green scallion tops and a drop of sesame oil.
