This miso soup blends the richness of mushrooms in a savory, umami-packed dashi soup stock. It's a perfect way to enjoy a light, nourishing meal that is very easy to prepare.
Slice the mushrooms thinly, about 3mm thick. Cut the tofu into bite-sized pieces.
In a pot, add dashi soup stock, mushrooms, tofu, and heat over medium heat.
Once it begins to boil, turn off the heat and dissolve the miso into the soup.
Serve in bowls, and garnish with chopped green onions.
Product used in this recipe
Inaka Miso 14.1 oz (400 g)
Our Inaka Miso is bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma. Typical Shinshu Miso tradition with long fermentation process. Inaka Miso is originally the farmer’s home-made miso in old days in Japan, typically dark brown in color and robust umami, coming from long fermentation period at home.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
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