Nameko Mushroom & Tofu Miso Soup

Name: Nameko Mushroom & Tofu Miso Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 packet Nameko mushrooms; 150 grams Tofu; 1/4 Japanese leek; 600 ml Dashi stock; 1 Miso (2 tablespoons)

cookpad.japan @cookpad_jp

My mother taught me this recipe.

Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

My mother taught me this recipe.

cookpad.japan @cookpad_jp

My mother taught me this recipe.

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Ingredients

4 servings

1packet Nameko mushrooms
150 gramsTofu
1/4Japanese leek
600 mlDashi stock
1Miso (2 tablespoons)

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Steps

1

Cut the tofu into 1-1 1/2 cm cubes. Finely chop the Japanese leek. Rinse the nameko mushrooms and leave them in the colander to drain.
2

Make the dashi stock. Turn on the heat and bring it to a boil. Add the nameko and tofu.
3

Once it comes to a boil again, lower the heat and dissolve in the miso. Add the leek.
4

If you boil the nameko mushrooms for too long, they'll shrink, so pay attention.
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