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kishimen with mushroom & miso soup

  • Serves: 2
  • Calories: 376 kcal
  • Total Time: 35 m
    • Prep: 25 m
    • Cook: 10 m
  • Japanese: Kinoko-miso-kishimen
Kishimen with Mushroom & Miso Soup
Ingredients Ingredients


Step 1

step 1:

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.

Step 2

step 2:

Thinly slice the green onion (or leek).

Step 3

step 3:

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.

Step 4

step 4:

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.