Nameko Mushroom Miso Soup Recipe

Cooking Directions

• STEP 1.In a pot, bring the dashi stock to a boil.
• STEP 2.Add the nameko mushrooms and tofu to the pot and simmer for 5 minutes.
• STEP 3.In a small bowl, dissolve the miso paste in a ladleful of the hot stock.
• STEP 4.Add the miso mixture to the pot and stir well.
• STEP 5.Simmer for another 2-3 minutes, making sure not to boil the soup.
• STEP 6.Serve the soup hot and garnish with chopped green onions, if desired.

Cooking Tips

• Use fresh nameko mushrooms for the best flavor.
• Adjust the amount of miso paste according to your taste preference.
• Do not boil the soup after adding the miso paste, as it can destroy the flavor.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup gently on the stovetop or in the microwave before serving.
• Serve the soup as a starter or as a main dish with steamed rice and a side of pickles.