Native to Japan, Nameko Mushrooms are a common addition to miso soup. The mushrooms’ gelatinous coating serves as a natural thickener, while their mild flavor and cashew-like aroma enhances the soup’s salty, meaty taste.

Prep time: 0 min

Cook time: 20 min

Total time: 20 min

Miso Soup with Nameko Mushrooms
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1/4 Cup Nameko Mushrooms

  • 4 Cups Dashi Or Hydrated Instant Dashi

  • 1/2 Pound Firm Tofu, drained and cut into 1/2 inch cubes

  • 1/4 Cup Wakame

  • 3 Tablespoons Red Miso Powder

  • 2 Scallions, sliced


  1. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 10 minutes. Drain, and rinse well.

  2. While mushrooms soak, pour dashi into medium saucepan set over high heat. Add tofu, wakame and hydrated mushrooms. Bring to a boil, reduce heat to medium-low and simmer 5 minutes.

  3. Place Red Miso Powder in small bowl, and add ladleful of dashi. Whisk together until uniform, then add back into pot. Return just to a simmer, and remove from heat.

  4. Sprinkle with sliced scallions, and serve.