365 Days Miso Soup
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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 |
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).
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
