mushroom miso soup
- Serves: 4
- Calories: 42 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Kinoko no miso-shiru
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.
Boil the bonito soup stock and add all the mushrooms.
After boiling, put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
Do you like mushrooms? Because many mushrooms are added to this soup, it’s very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist