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Miso Soup With Nameko Mushrooms


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  • 3 cups water
  • 1 tablespoon dashi powder - (about)
  • 3 1/2 tablespoons red miso
  • 1/2 cup diced tofu (optional)
  • 1 can nameko mushrooms - (7 oz)


Servings 4


Step 1

Heat the water in a large saucepan and add 1 tablespoon dashi powder, or the amount required to make 4 cups of dashi (see the instructions on the dashi powder container).

In a small bowl, liquefy the miso with 3 to 4 tablespoons of the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.

This recipe yields 4 first course servings.

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