Nameko Mushroom Miso Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

4 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

4 ½ oz nameko mushrooms

7 oz soft/silken tofu (kinugoshi dofu) (half block)

2 Tbsp hatcho miso (it‘s made of soybeans and koji with a unique, bold flavor; feel free to skip if you don‘t have it)

2 Tbsp miso (use 4 Tbsp if you don‘t use Hatcho miso) 4

Instructions

Gather all the ingredients.

Add 4 cups dashi (Japanese soup stock) to a pot and bring it to a simmer on medium-low heat.

Rinse 4.5 oz nameko mushrooms thoroughly but quickly under running water, and discard the ends.

Cut 7 oz soft/silken tofu (kinugoshi dofu) into small cubes.

Once the dashi is boiling, add the nameko and cook for 2–3 minutes. Turn off the heat.

For the best result, add 2 Tbsp hatcho miso and 2 Tbsp miso to the soup now, right before serving.

Add the tofu and bring it to a simmer (not boiling). Turn off the heat and serve. Enjoy!

To Store

You can keep the leftover in the refrigerator for up to 2 days. I do not recommend making miso soup ahead of time as miso will lose its flavors.

Nutrition

• Calories: 63 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 2 g
• Sodium: 457 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 5 g