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Hon-shimeji Mushroom and Wakame Seaweed Miso Soup

Enjoy the taste and texture of hon-shimeji (true shimeji) mushrooms in this miso soup.

Ingredients (4 servings)

Hon-shimeji mushrooms 1 pack
Dried wakame seaweed 4 g
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 Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Separate the hon-shimeji mushrooms into small bunches. Rehydrate the dried wakame seaweed in water and drain it.
  2. Bring the dashi stock to a boil, add the hon-shimeji and boil for a short time.
  3. Lower the heat and dissolve the miso. Add the wakame and stir lightly. Serve the miso soup in bowls.

★ A Note

The shimeji mentioned in the old saying “The matsutake mushroom has the best flavor. The shimeji mushroom has the best taste.” is in fact hon-shimeji.

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