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

Ingredients
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
Directions
-
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.
-
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.
-
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.
-
Sprinkle with sliced scallions, and serve.