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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

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. 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.
  2. Bring the dashi stock to a boil. Add the mushrooms and boil for a moment.
  3. 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).

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