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Baked Flat Wheat Gluten Cake and Shimeji Mushroom Miso Soup

Cute and fragrant hanaho-jiso (spikes of shiso, or beefsteak plant) makes this miso soup fancy.

Ingredients (4 servings)

Ita-fu (Baked flat wheat gluten cake) 1/2 piece
Shimeji mushrooms 1/2 pack
Onion 1/2
Hanaho-jiso Several spikes
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Rehydrate the ita-fu in water. Cut the base off the shimeji mushrooms and separate into small bunches. Slice the onion a little thickly.
  2. Boil the onion in the dashi stock. After the onion becomes tender, add the shimeji and ita-fu and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the hanaho-jiso on top.

★ A Note

Enjoy the different textures of ita-fu, shimeji and onion in this miso soup.

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