I wonder why we eat various kind of sticky or stringy food in Japan.
The foods I am talking about are, for example, natto, Chinese yam, okra, nameko mushrooms and so on.
Common thing among those foods are containing ingredients that can help digest protein. It is also said that those foods are good for the prevention of colds and anti-aging.
I don’t think every Japanese knows this kind of information, but we love healthy foods anyways.
Also, such sticky foods go so well with Japanese traditional seasonings such as soy sauce and miso.
I believe NAMEKO MUSHROOMS miso soup is the most famous mushroom miso soup in Japan.
I hope you will like genuine mushrooms miso soup this time!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
3.5 oz nameko mushrooms, Wash thoroughly
2 oz tofu, Diced
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Put nameko mushrooms and tofu into hot boiling water and simmer for about 3 minutes. (Add dashi granules if you need).
2. Add miso paste and stir until miso is completely melted.
Ready to eat!
Very easy cooking, right?
The texture of nameko miso soup is truly smooth and tastes wonderful!!!
3.5 oz nameko mushrooms seem too much at first, but it’s not at all. They don’t have rich taste so the soup won’t get heavy.
Since I want you to enjoy nameko mushrooms, tofu should be less amount than usual. And the size of tofu is important, please cut them smaller dice! Small dice of tofu match so well with nameko mushrooms.
Enjoy your miso soup!