Enjoy the unique flavors and textures of various mushrooms in this delicious homemade mushroom miso soup packed with 4 different kinds! Not only is it delicious, but also comforting, nutritious and easy to make!
Cut the shiitake into slices and trim the enoki. Leave the shimeji and nameko whole and add them to the dashi. Once it starts to bubble, lower the heat to simmer and cook for 3-5 minutes.
Turn off the heat and add the miso paste to a mesh spoon or ladle. Dip it in the dashi to saturate the miso paste and whisk until it breaks up and distributes evenly through the soup.