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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Mushroom and Root Vegetable Miso Soup
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Mushroom and Root Vegetable Miso Soup
This miso soup is full of blessings of the earth for enjoying eating in autumn.
Ingredients (4 servings)
| Maitake mushroom | 1/2 pack |
|---|---|
| Shiitake mushroom | 2 |
| Shimeji mushroom | 1/2 pack |
| Renkon (Lotus root) | 1/2 section |
| Carrot | 1/2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Cut the bases off the maitake and shimeji and separate into smaller pieces. Cut the shiitake, renkon and carrot into proper sizes.
- Bring the dashi stock to a boil and add the renkon and carrot. After the ingredients are cooked, add the mushrooms and boil for a short time.
- Dissolve the miso and boil for a moment.
- Serve the miso soup in bowls.
★ A Note
Savory mushrooms make the miso soup taste better.
