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Pumpkin and Eryngii Mushroom Miso Soup
You can enjoy sweet pumpkin and erygii mushrooms generously in this miso soup.
Ingredients (4 servings)
| Small pumpkin | 1/4 |
|---|---|
| Eryngii mushrooms | 2 |
| Croutons | 2 tablespoons |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Cut the pumpkin and eryngii mushrooms into proper sizes.
- Bring the dashi stock to a boil and add the pumpkin and eryngii. After the pumpkin and erygii are cooked, dissolve the miso and boil only for a moment.
- Serve the miso soup in bowls with the croutons sprinkled.
★ A Note
Enjoy the different textures of the ingredients.
