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Recipe Type: Vegan

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Nameko Mushroom Miso Soup

5 from 1 vote
With an earthy, nutty flavor, and a wonderfully creamy texture, this Nameko Mushroom Miso Soup is a perfect way to welcome autumn!
This recipe is created by Nami( Just One Cookbook®)
Recipe
Nameko-Mushroom-Miso-Soup-for-hp
Prep Time 10 minutes
Cook Time 9 minutes
Servings 4
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Ingredients

  • 4 cups Dashi
  • 4 oz nameko mushrooms
  • 7 oz silken/soft tofu
  • 4 tbsp ORGANIC MISO RED

Instructions

  • Add dashi in a pot and bring it to a simmeron 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. Then add tofu and bring it to a simmer (not boiling).Turn off the heat and serve. Enjoy!

Product used in this recipe

organic-red-miso

Organic Miso
Red Miso
17.6 oz (500 g)

Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.

Contains: Soybeans

Check out Organic Miso
Red Miso
17.6 oz (500 g)

Recipe Creator

Namiko Hirasawa Chen

Recipe Creator

Namiko Hirasawa Chen

Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.

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Grilled Vegetables with Miso Sauce (Vegan)

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Enjoy all kinds of grilled vegetables and tofu with this vegan miso sauce .  This gluten-free recipe created by Glen Ishii of JiST Cafe.
Recipe
VeganGrilledVegetablesWithMisoSauce HikariMiso
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
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Ingredients

Sweet Miso Sauce

  • 3 oz. red grain miso (90 g)
  • A dab garlic paste (or 1 small garlic clove grated)
  • ½ cup extra virgin olive oil or grape seed oil
  • ¼ cup rice vinegar (plus 2 tbsp.)
  • 1 tsp. white Balsamic vinegar if available
  • To taste sugar syrup

Grilled Vegetables

  • 1 zucchini
  • 1 Japanese or Italian eggplant
  • 1 bell pepper
  • 1/4 watermelon
  • 2-3 jalapeño
  • 1/4 butternut squash
  • 1 eringi king oyster or portabella mushroom (optional)
  • To taste extra virgin olive oil
  • To taste Salt and black pepper

Instructions

  • Cut the vegetables to an easily edible size (2-3 bites) and marinate in olive oil with salt and pepper. Marinate the jalapenos whole.
  • Combine all Miso Sauce ingredients in a bowl, mix well. Adjust the amount of miso to taste.
  • Grill both sides of the vegetables at high temperature.