It came out a lot better than last time I made something like this, I think because I put in approximately Way More Than I Thought I Needed quantities of miso, garlic, and black pepper. One should not be conservative with these ingredients.
(Measurements are totally approximate. Also, sane people probably do not eat stuff like this when it’s 90 degrees out?)
about 6 cups dashi
3-4 cloves garlic, chopped
1 package enoki mushrooms, chopped
some deep-fried tofu
some regular tofu
a whole bunch of bok choy, chopped
4-6 tbsp white miso
about 1/2 tbsp black pepper
about 2 tsp salt
Bring dashi to boil, then put in miso and garlic and stir until miso is dissolved. Put in all other ingredients. (Dashi should just barely cover them, if that gives you an idea of what proportions I used here.) Bring to boil again, then let simmer until bok choy is soft. Eat.