Miso Soup with Nameko

Miso Soup with Nameko


Miso soup is a traditional Japanese clear soup. Nameko, one of Japan’s most popular cultivated mushrooms, is a very popular ingredient for this heart-warming soup. You can give it a Chinese twist by adding Sichuan pepper. You can substitute the dashi, a fish broth, with vegetable broth.

Serves 2

Ingredients

  • 600 ml dashi (or vegetable broth)
  • 1 small piece of kombu seaweed
  • 200 g nameko mushrooms, whole (large ones cut in half)
  • 200 g semi-firm white tofu in 2cm cubes
  • 2 spring onions, finely sliced
  • 1 tsp Sichuan pepper, lightly crushed (optional)
  • 2 tbsp miso paste
  • 1 tbsp nutritional yeast
  • 1 tsp Soy sauce to taste
  • Fresh cilantro, chopped
  • A few drops of sesame oil

Instructions

Bring the dashi (vegetable broth) and the piece of kombu to a boil.

Add the nameko mushrooms and simmer gently for 10 minutes.

Turn off the heat and add the tofu, spring onions, and crushed Sichuan pepper (if using)

Dissolve the miso paste in a ladle of broth first and then add it to the soup.

Stir in the nutritional yeast and add soy sauce to taste

Serve with a topping of fresh cilantro and a few drops of sesame oil.