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Nameko Mushroom and Kimchi Miso Soup

Spicy kimchi warms you up. With large pieces of tofu, this miso soup will satisfy you.

Ingredients (4 servings)

Nameko mushrooms 1 pack
Kimchi 30 g
Tofu 1/2 cake
Banno-negi (Thin green onion) 1 stalk
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. Cut the kimchi and tofu into proper sizes. Chop the banno-negi finely.
  2. Bring the dashi stock to a boil and add the nameko mushrooms, kimchi and tofu. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Avoid washing nameko too much. Its slimy coating contains plenty of nutrition.

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