mushroom miso soup

ingredients:

• 160 g shiitake mushrooms
• 100 g package shimeji
• mushrooms
• 60 g package enoki (snow puff)
• mushrooms
• 800 ml bonito soup stock
• 3 tablespoons white or red miso

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:

Boil the bonito soup stock and add all the mushrooms.

step 3:

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.