Japanese Cookbook

Nameko Mushroom Miso Soup

Name: Nameko Mushroom Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 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

4 servings

servings

10 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

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

Directions

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

Serving Size

Calories

63 kcal

Total Fat

2 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

Cholesterol

Sodium

457 mg

Total Carbohydrate

7 g

Dietary Fiber

2 g

Total Sugars

2 g

Protein

5 g