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Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Nameko Mushroom and Eggplant Red Miso Soup
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Nameko Mushroom and Eggplant Red Miso Soup
Use red dashi-added miso for slimy nameko mushrooms.
Ingredients (4 servings)
| Nameko mushrooms | 1 pack |
|---|---|
| Eggplant | 1 |
| Shironegi (Japanese leek) | 5 cm |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Wash the nameko mushrooms lightly with water and drain. Cut the eggplant in proper sizes and shred the shironegi lengthwise very thinly into “shiraganegi.”
- Bring the dashi stock to a boil and add the nameko and eggplant. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the shiraganegi on top.
★ A Note
Avoid washing nameko too much. It would remove.
The slime on nameko is very nutritious. Avoid washing nameko too much.
