How to make Mushroom Miso Soup | Tokyo Fresh Direct



Ingredients:

1. Shimeji mushroom ... 1/4 pack
2. Enoki mushroom ... 1/4 pack
3. Dried wood ear mushroom ... 2g
4. Naganegi (leek) ... some
5. Ekimiso Ryotei No Aji ... 2tbsp.
6. Water ... 1.5 cup

Recipe:
1. Pour water into a pot and boil up. 
2. Cut off the stem of Shimeji mushroom and Enoki mushroom. Put Shimeji mushroom, Enoki mushroom and re-hydrate wood ear mushroom into the pot and boil up. Put Ekimiso once it boiled. 

This recipe is presented by Marukome, Japan's No.1 Miso company.
The original JP recipe

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