Mushroom Miso Soup (Kinoko no Miso Shiru)
https://sudachirecipes.comEnjoy 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!
Equipment
- Mini whisk
Ingredients
- 100 g shimeji mushroom(s)
- 100 g enoki mushroom(s)
- 75 g fresh shiitake mushroom(s) medium size
- 50 g nameko mushrooms
- 1 liter dashi stock kombu/bonito (or shiitake/kombu awase dashi for plant-based diets)
- ¼ tsp soy sauce
- 4 tbsp yellow miso paste (awase miso) I used "awase" mixed miso
- finely chopped green onions to garnish
Instructions
- Cut 75 g fresh shiitake mushroom(s) into slices, and trim the stems/roots of the 100 g enoki mushroom(s). Leave the 100 g shimeji mushroom(s) and 50 g nameko mushrooms whole.
- Heat 1 liter dashi stock in a pot over a medium heat.
- Once the dashi is almost boiling, add ¼ tsp soy sauce.
- Next, add the mushrooms and reduce the heat to a simmer. (If using additional firm mushrooms like king oyster, place them in first and cook them a bit longer.) Simmer for 3-5 minutes or until the mushrooms have softened to your liking.
- Turn off the heat, place 4 tbsp yellow miso paste (awase miso) on a mesh spoon, dip it in the dashi and whisk until it has broken up enough to disperse through the soup. (Avoid dropping the miso paste directly into the soup as it tends to clump together.)
- Mix thoroughly, divide into serving bowls and sprinkle with finely chopped green onions.
- Enjoy!
Notes
For best flavour, consume within 24 hours and reheat on the stove over a medium heat. (Avoid boiling as this will cause the flavour of the miso paste to deteriorate.)
Nutrition
Serving: 280.1g | Calories: 47kcal | Carbohydrates: 8.7g | Protein: 3.6g | Fat: 0.8g | Saturated Fat: 0.12g | Polyunsaturated Fat: 0.42g | Sodium: 675mg | Fiber: 3.3g