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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)
- 4.5 oz nameko mushrooms
- 7 oz soft/silken tofu (kinugoshi 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 have it.)
- 2 Tbsp miso (Use 4 Tbsp if you don't use Hatcho Miso)
INSTRUCTIONS
- 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!
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.
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