Nameko Mushroom & Tofu Miso Soup

Nameko Mushroom & Tofu Miso Soup

My mother taught me how to make this nameko mushroom and tofu miso soup. Adding Japanese leek increases the volume and fills it with nutrients.

Ingredients: 4 servings

Nameko mushrooms
1 packet
150 g
Japanese leek
Dashi stock
600 ml
2~ tablespoons


1. Cut the tofu into 1-1 1/2 cm cubes. Finely chop the Japanese leek. Rinse the nameko mushrooms and leave them in the colander to drain.
2. Make the dashi stock. Turn on the heat and bring it to a boil. Add the nameko and tofu.
3. Once it comes to a boil again, lower the heat and dissolve in the miso. Add the leek.
4. If you boil the nameko mushrooms for too long, they'll shrink, so pay attention.
5. Tsumire (Fishball) Soup - Recipe ID: 640168
6. Sweet Potato Soup - Recipe ID: 631934
7. Sweet Onion & New Potato Miso Soup - Recipe ID: 1759309
8. For the New Year's Feast: Standard Chikuzen-ni (Simmered Chicken and Vegetables) - Recipe ID: 708302

Story Behind this Recipe

My mother taught me this recipe.