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 17.6 oz (500 g)
Our Organic Miso Red is made from organic rice and soybeans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.
