To remove the excess oil from the fried tofu, boil for a couple minutes.
Drain and cut in half when cool enough to touch.
Slice each piece crosswise into strips (not too thin, medium sized is good).
Heat the dashi and fried tofu over medium high heat in a mid-sized pot.
Once boiling, add the shiitake, bunapi and shimeji.
Use a mesh strainer or dab the surface with a paper towel to remove foam or other impurities.
Add the salt, sake, soy sauce and mirin.
Taste for seasoning preference and add more if desired.
Add the enoki and let come to boil again.
Serve it up!