Enoki Mushroom Miso Soup

This is a slight variation on standard miso soup - white Enoki mushrooms were used instead of tofu. Everything is the same except I leave out the tofu altogether and I slice the enoki mushrooms into thirds, reserving the caps to add directly to serving bowls and adding the 2/3 that are stem to the broth while it comes up to temperature. I do this with regular miso soup too, but it is worth mentioning again: I chop the scallions and reserve the green portions to add as the soup is finishing, but I toss the whites in the pot while the broth is coming up to temperature - they add flavor and when cooked like this get really sweet and delicious. I can't wait to try this with Shitake mushrooms and other, more flavorful varieties!