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®)
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 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.
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.
