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: Indonesian
Ingredients: 4 cups dashi (Japanese soup stock); 4.5 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))

With an earthy, nutty flavor and a wonderfully creamy texture, this Nameko Mushroom Miso Soup is a comforting addition to your home-cooked dinner.

⏱ 20 min 🔨 Prep 10min 🔥 Cook 10min 📊 Easy 🍽 4 servings 👁 5

Ingredients

4 servings

4 cups dashi (Japanese soup stock)
4.5 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))

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 remove 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 results, 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!
You can keep the left over in the refrigerator for up to 2 days. I do not recommend making miso soup ahead of time as miso will lose its flavors.