Nameko and miso soup

Nameko and miso soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Probably the best-known Japanese soup in the West, miso can also be found ready-made in supermarkets. This, according to Miho, my Japanese friend, is a nonsense because at best the subtlety of miso can be felt and tasted only if you add it at the end. Such bastardisation of ethnic food takes place in the West and East to the same degree, in the name of business, unfortunately diluting the culture. The nameko mushroom is essential to this soup, but don’t worry, it is available cultivated.

Ingredients

Quantity Ingredient
100g nameko mushrooms
Japanese stock
100g firm tofu, cut into small cubes
60g red miso
a little mitsuba or any fresh green herb, cut in batons

Method

  1. Clean the mushrooms. Bring the stock or dashi to the boil. Add the mushrooms and tofu and cook for 1–2 minutes.
  2. Meanwhile, in a small bowl dissolve the miso in a small amount of the hot stock. Add the dissolved miso to the soup, and serve garnished with mitsuba.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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