Japanese Mushroom Miso Soup

By Sudachi · 25 min

Ingredients

Instructions

1. Cut the 75 g shiitake into slices and trim the base of the 100 g enoki. Leave the 100 g shimeji and 50 g nameko whole.
2. Heat 1 liter dashi in a pot over medium heat.
3. When the dashi is almost boiling, add ¼ tsp koikuchi shoyu.
4. Add the mushrooms and lower the heat to a simmer. Cook 3 to 5 minutes until they are soft enough for you. If using a firm mushroom such as king oyster, add it first and cook it a little longer.
5. Turn off the heat. Put 4 tbsp awase yellow miso in a mesh spoon, dip it in the dashi and whisk until dissolved into the soup, without dropping it directly in.
6. Stir well, divide into bowls and sprinkle with chopped green onion.

Summarized from Sudachi's video. Watch it for the details.

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