Nameko Mushroom Miso Soup Recipes

NAMEKO MUSHROOM MISO SOUP

Nameko Mushroom Miso Soup image

With an earthy, nutty flavor, and a wonderfully creamy texture, this Nameko Mushroom Miso Soup is a perfect way to welcome autumn!

Provided by Namiko Chen

Categories Soup

Time 20m

Number Of Ingredients 5

Ingredients

4 cups dashi (Japanese soup stock; click to learn more)
4.5 oz nameko mushrooms
7 oz soft/silken tofu (kinugoshi dofu) ((half block))
2 Tbsp hatcho miso
2 Tbsp miso ((Use 4 Tbsp if you don't use Hatcho Miso))

Steps:

Gather all the ingredients.
Add dashi in a pot and bring it to a simmer on medium-low heat.
Rinse the mushrooms thoroughly but quickly under running water, and discard the ends.
Cut the tofu into small cubes.
Once dashi is boiling, add nameko mushrooms and cook for 2-3 minutes. Turn off the heat.
For the best result, add miso in the soup right before serving.
Add tofu and bring it to a simmer (not boiling). Turn off the heat and serve. Enjoy!

Nutrition Facts : Calories 63 kcal, Carbohydrate 7 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 457 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

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