Nameko Mushroom and Tofu Miso Soup

Name: Nameko Mushroom and Tofu Miso Soup
Total time: 10 min
Yield: Serves 3
Ingredients: Nameko mushrooms 1 bag (about 100 g); Green onions 2 stalks; Silken tofu 1/2 block (150 g); Dashi granules (Japanese soup stock) 1 tsp; Water 500 ml + some for rinsing the nameko; Miso 2 1/2 tbsp

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Serves 3 · About 10 min
Miso soup with slippery nameko mushrooms and soft silken tofu.

① Prepare the nameko and tofu→② Simmer the ingredients→③ Dissolve the miso

What to buy

Mushrooms & vegetables

Nameko mushrooms1 bag (about 100 g)Green onions2 stalks

Tofu

Silken tofu1/2 block (150 g)

Seasonings & dry goods

Dashi granules (Japanese soup stock)1 tsp

Check what you already have

Water500 ml + some for rinsing the namekoMiso2 1/2 tbsp

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How to make it

Prepare the nameko and tofu

About 3 min

Put the nameko in a colander, rinse quickly under running water and drain
Cut the tofu into 1.5 cm cubes on the cutting board
Cut the green onions 3 mm wide

How to tell it's doneEverything is ready. Tofu breaks easily, so leave it on the cutting board just as you cut it, instead of picking it up by hand.

Simmer the ingredients

Medium heatAbout 5 min

Put 500 ml water and 1 tsp dashi granules in a pot and set over medium heat
When it boils, add the nameko and tofu (gently slide the tofu off the cutting board)
Simmer for 2 min

How to tell it's doneThe soup is bubbling again, and the tofu is warm all the way through.

Dissolve the miso

Heat off → Low heatAbout 2 min

Turn off the heat for now
Put 2 1/2 tbsp miso in a ladle and dissolve it into the soup with chopsticks
Turn to low heat, and when the edges start to bubble, turn off the heat before it boils
Taste it. If too weak, add miso 1 tsp at a time
Serve in bowls and top with the green onions

ReadyNo lumps of miso are left.

Be carefulIf it boils hard after adding the miso, the miso loses its aroma.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Konegi (green onion)Miso Tofu

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)

If it didn't work out

Too saltyThe right amount of miso depends on the type of miso. Add hot water 50 ml at a time. Next time, start with 2 tbsp and add more while tasting.

The tofu fell apartYou stirred hard in step 2. Do not stir with the ladle after adding the tofu.

It does not smell of misoIt boiled in step 3. Next time, turn off the heat when the edges start to bubble.

The nameko are too slimyThe sliminess is what nameko are known for. If it bothers you, rinse them longer in the colander in step 1.

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Made by YUU, a teen who loves cooking → About me