With an earthy, nutty flavor, and a wonderfully creamy texture, this Nameko

Mushroom Miso Soup is a perfect way to welcome autumn!

Nameko Mushroom Miso Soup

INGREDIENTS

• 4 cups dashi (Japanese soup stock; click to learn more)
• 4 oz nameko mushrooms (128 g 4.5 oz)
• 7 oz silken/soft tofu (half block)
• 2 tbsp Hatcho Miso (Popular in the Nagoya region, Hatcho Miso is made of soybeans and koji, and it has a unique, bold flavor. Feel free to skip if you don't it.)
• 2 tbsp miso (Use 4 Tbsp if you don't use Hatcho Miso)

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Add dashi in a pot and bring it to a simmer on medium-low heat.

3. Rinse the mushrooms thoroughly but quickly under running water, and discard the ends.

4. Cut the tofu into small cubes.

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

6. For the best result, add miso in the soup right before serving.

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

To Store

1. 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.

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