Japanese Mushroom Miso Soup
Enjoy the unique flavors and textures of various mushrooms in this delicious homemade mushroom miso soup packed with 4 different kinds! Not only is it delicious, but also comforting, nutritious and easy to make!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g shimeji mushrooms (trim base, keep small clusters)
- 100 g enoki mushrooms (trim base, use quickly as they spoil fast)
- 75 g fresh shiitake mushroom (remove stems, slice caps thin)
- 50 g nameko mushrooms (if unavailable, omit or replace with extra other variety)
- 1 liter dashi stock
- ¼ tsp Japanese soy sauce (koikuchi shoyu) (swap with tamari or omit for GF)
- 4 tbsp yellow miso paste (awase) (blend of red/white)
- finely chopped green onions (to garnish)
Instructions
- 1
Cut 75 g fresh shiitake mushroom into slices, and trim the stems/roots of the 100 g enoki mushrooms. Leave the 100 g shimeji mushrooms and 50 g nameko mushrooms whole.
- 2
Heat 1 liter dashi stock in a pot over a medium heat.
- 3
Once the dashi is almost boiling, add ¼ tsp Japanese soy sauce (koikuchi shoyu).
- 4
Next, add the mushrooms and reduce the heat to a simmer. (If using additional firm mushrooms like king oyster, place them in first and cook them a bit longer.) Simmer for 3-5 minutes or until the mushrooms have softened to your liking.
- 5
Turn off the heat, place 4 tbsp yellow miso paste (awase) on a mesh spoon, dip it in the dashi and whisk until it has broken up enough to disperse through the soup. (Avoid dropping the miso paste directly into the soup as it tends to clump together.)
- 6
Mix thoroughly, divide into serving bowls and sprinkle with finely chopped green onions.
- 7
Enjoy!