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Yam Bulblet and White Shimeji Mushroom Miso Soup

Enjoy the cute combination of white shimeji mushrooms and small round shapes of yam bulblets (mukago) in this miso soup.

Ingredients (4 servings)

White shimeji mushrooms 1 pack
Mukago 80 g
Green beans 4 pods
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the base off the white shimeji mushrooms and separate into small bunches. Cut the green beans diagonally to 2-cm length. Wash the mukago with water.
  2. Bring the dashi stock to a boil and add the mukago. After the mukago becomes tender, add the white shimeji and green beans and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Mukago is small bulblets formed at the bases of yam leaves. It is a kind of baby yams.

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