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Autumn Assortment Miso soup

This is a miso soup of assorted burdock, nameko mushrooms, colored wheat gluten cakes (momiji-fu), deep-fried tofu (aburaage) and ginkgo nuts. It lets you feel autumn.

Ingredients (4 servings)

Ginkgo nuts 8
Nameko mushrooms 1/2 pack
Momiji-fu 12 pieces
Aburaage 1/2 piece
Burdock 1/2
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 Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Remove the shells from the ginkgo nuts, boil in salt water and peel the thin skin. Boil the nameko mushrooms for a short time and cut the aburaage to 1-cm width. Thinly slice the burdock diagonally.
  2. Bring the dashi stock to a boil and add the burdock. After the burdock is cooked, add the nameko, momiji-fu, aburaage and ginkgo nuts and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

You can add more mushrooms to the miso soup to improve its taste further.

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