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Mixed Mushrooms Miso Soup
This miso soup uses various mushrooms in season. Enjoy flavors of autumn fully.
Ingredients (4 servings)
| Shimeji mushrooms | 1/4 pack |
|---|---|
| White shimeji mushrooms | 1/4 pack |
| Maitake mushrooms | 1/2 pack |
| White maitake mushrooms | 1/4 pack |
| Shiitake mushrooms | 2 |
| Banno-negi (Thin green onion) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the bases off the shimeji and maitake mushrooms and separate into small bunches. Cut the shiitake mushrooms into proper sizes and the banno-negi to 2-cm length.
- Bring the dashi stock to a boil. Add the mushrooms and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the banno-negi sprinkled.
★ A Note
With different kinds of shimeji mushrooms and maitake mushrooms together with shiitake, this miso soup is full of umami (good taste).
