Japanese
Miso Soup w Nameko Mushrooms
Nameko Mushrooms is the best thing I’ve ever tasted in Miso soup. Discovered this mushroom at a local farmers market on Clement Street. This mushroom is so interesting as it adds nuttiness to the broth. I will never not add Nameko Mushrooms to my miso soup.
Ingredients:
- 4 Cups Dashi
- 4.5oz Nameko Mushrooms
- 7oz Silken Tofu
- 4 Tablespoon Miso Paste
- Add Dashi and simmer on medium heat
- Rinse & chop mushrooms into bite sized pieces
- Once the Dashi is boiling, start to add in the mushrooms, tofu, and lastly the Miso paste
- I like to disperse the miso paste through a metal sieve
The mushrooms have a slimy coating to them once they sit too long!