Thank you for making this a popular recipe with over 100 people trying it! This is a classic miso soup with nameko mushrooms, tofu, and green onions.About this recipeMy husband loves nameko mushrooms, so I often make this miso soup.

This miso soup is delicious thanks to the rich flavor that comes from the mushrooms. If you cook it gently over low heat, you don’t even need extra soup stock. Thank you for making this the most popular mushroom recipe!Recipe background:When I lived in the US, I couldn’t find fresh Japanese mushrooms like shimeji or shiitake, so I tried using mushrooms instead. It turned out so tasty that it became a staple in my kitchen.

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.

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

I love my mom's miso soup with turnips, and now I often make it for myself.Add the miso after the turnips are well cooked. After adding the miso, do not boil the soup too much, or the fragrance and flavour will be reduced. Recipe by Kyoku

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

Featured twice in Cookpad News ♬ This is a very ordinary miso soup with no twists or surprises ^^;The origin of this recipeCompared to the potato and wakame miso soup (Recipe ID:20371003), this one doesn't require simmering, so it's just a memo.

Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.

I love cooking miso soup with my parents' homemade miso.

First attempt at a soup I love.

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo