Ingredients for 4 servings
Shimeji mushrooms (しめじ / Shimeji) 1/4 pack
Maitake (舞茸 / Maitake) 1/4 pack
Enoki mushrooms (えのき / Enoki) 1/4 pack
Onions (玉ねぎ / Tamanegi) 1/4
Firm tōfu (木綿豆腐 / Momendōfu) 1/4 block
Soup stock (だし汁 / Dashijiru) 400 ml
Miso (味噌 / Miso) 2 tbsp
How to Make
1. Use your fingers to separate the shimeji mushrooms into individual mushrooms. Thinly slice the onion. Cut the tōfu into cubes.
2. To a medium-size pot, add the soup stock, onions, and mushrooms and place the pot on medium heat. Once the pot begins to boil, let it continue to boil for 1-2 minutes, then turn off the heat and dissolve in the miso. Serve in bowls.
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