Nameko Miso Soup
Japanese · Mushrooms · Quick & Easy · Soup · Tofu
Miso soup made with nameko, small amber mushrooms with a naturally slippery coating that gives the broth a silky body. With soft tofu and a mix of dark hatcho miso and ordinary miso, it is one of the classic miso soups of a Japanese home table.
Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.
Ingredients
- 4 cups dashi
- 4.5 oz nameko mushrooms
- 7 oz silken tofu, cubed
- 2 tablespoons hatcho miso
- 2 tablespoons other miso (or 4 tablespoons of one kind)
- Scallion, sliced
Directions
Key ingredients
- Cook the nameko. Bring the dashi to a simmer, add the nameko, and cook 2 to 3 minutes.
- Miso off the heat. Turn off the heat and dissolve the miso into the pot through a small strainer.
- Tofu. Add the tofu, then bring back to a gentle simmer. Do not boil once the miso is in, because boiling dulls its aroma.
- Serve. Ladle into bowls and top with scallion.
Notes
Where this recipe came from Adapted from Just One Cookbook’s “Nameko Mushroom Miso Soup” (justonecookbook.com). The quantities are theirs.