Miso Soup with Nameko Mushrooms
The naturally gelatinous coating of nameko mushrooms gives miso soup a creamy texture!
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- 1 bag nameko mushrooms (100 g)
- 400 ml dashi
- 2-3 tbsp miso
- A pinch of mitsuba
Empty the nameko mushrooms into a strainer with a handle. Immerse in water and give them a quick rinse. Drain thoroughly.
Heat the dashi in a pot placed over medium heat. Add the nameko.
Wash the strainer used for the nameko and pat dry. Place the miso in the strainer and dunk it into the dashi just before it comes to a gentle boil. Stir and dissolve the miso. Turn off the heat. Serve in individual bowls, and garnish with mitsuba cut into 2 cm lengths.