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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
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the kimchi and tofu into proper sizes. Chop the banno-negi finely.
- 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.
- 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.
