365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Nameko Mushroom and Eggplant Red Miso Soup
Photo of miso soup

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

Aka (Red) miso

(Red Dashi-added Miso)


  1. Wash the nameko mushrooms lightly with water and drain. Cut the eggplant in proper sizes and shred the shironegi lengthwise very thinly into “shiraganegi.”
  2. 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.
  3. 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.

To Top