365 Days Miso Soup
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Nameko Mushroom and Eggplant Red Miso Soup
Use red dashi-added miso for slimy nameko mushrooms.
Ingredients (4 servings)
| Nameko mushrooms | 1 pack |
|---|---|
| Eggplant | 1 |
| Shironegi (Japanese leek) | 5 cm |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Wash the nameko mushrooms lightly with water and drain. Cut the eggplant in proper sizes and shred the shironegi lengthwise very thinly into “shiraganegi.”
- Bring the dashi stock to a boil and add the nameko and eggplant. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the shiraganegi on top.
★ A Note
Avoid washing nameko too much. It would remove.
The slime on nameko is very nutritious. Avoid washing nameko too much.
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
