Japanese Soup Recipe

Today soup recipe is a Japanese famous soup recipe of nameko mushroom tofu soup.
Nameko mushroom also called a butterscotch mushroom, or Pholiota nameko is a small, amber-brown mushroom with a slightly gelatinous coating that is enjoyed in miso soup and nabemono. In this soup recipe, I am using the hatcho miso which has less in water and salt content combine with silken tofu with dashi stock base. Hatcho miso is a unique flavour miso which is made from high-quality soybean, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then, the Miso ferments for 3 winters. The name Hatcho came from “Eighth street”, to the west of Okazaki castle.

If you have a recipe for nameko mushrooms and hatcho miso and you can’t find any in your area, you can try using shiitakes and shiro miso as a substitute.

Ingredients: (4 serving)

1 pack nameko mushroom
1 block silken tofu, drained and cut into cubed
3 1/2 cups dashi stock
3 1/2 tbsp hatchomiso
pepper to taste

Preparations:
Wash nameko mushroom with running water, drain it.
Bring dashi stock to boil in a saucepan. Add in nameko mushroom and return to the boil. Add tofu, simmer for 1 minute. removing the scum from the surface with a spoon or paper towel.Turn off heat, stir in miso and dissolve it. Transfer the soup to serving bowl. Garnish with the pepper and serve immediately.