kishimen with mushroom & miso soup
- Serves: 2
- Calories: 376 kcal
- Total Time: 35 m
- Prep: 25 m
- Cook: 10 m
- Japanese: Kinoko-miso-kishimen
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.
Thinly slice the green onion (or leek).
Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add all the mushrooms. Boil for about 4 minutes. After boiling, put some stock into a ladle. Add the red miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup.
Add the cooked kishimen and cover the pan and boil for 1 minute. Remove from heat.
Serve in 2 big bowls. Sprinkle the kishimen with the sliced green onions and shichimi (seven-spice seasoning), if desired.
The mushroom flavor soaks into the kishimen and makes this a very delicious soup.
Japanese foods recipes
Int'l. recipes with a Japanese twist