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Pumpkin and Eryngii Mushroom Miso Soup

You can enjoy sweet pumpkin and erygii mushrooms generously in this miso soup.

Ingredients (4 servings)

Small pumpkin 1/4
Eryngii mushrooms 2
Croutons 2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Cut the pumpkin and eryngii mushrooms into proper sizes.
  2. Bring the dashi stock to a boil and add the pumpkin and eryngii. After the pumpkin and erygii are cooked, dissolve the miso and boil only for a moment.
  3. Serve the miso soup in bowls with the croutons sprinkled.

★ A Note

Enjoy the different textures of the ingredients.

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