It’s autumn in Japan, so that means it’s nameko mushroom season.
Nameko (Pholiota nameko) is a type of small brown cap mushroom that originally grows on beech trees. The charm of nameko is the glossy slime on the mushroom cap. This slime is actually natural protein gelatin, so it can act as a natural thickener for soup dishes.
Nameko grows in the cold season, which makes it perfect because one of the best uses of nameko is for hot brothy dishes, including miso soup. Its earthy taste will level up your miso soup game.
From a health point of view, nameko is abundant in water-soluble fiber. Therefore you will feel full longer and have more energy throughout the day. The slime on the nameko cap has a component called mucin that can help absorb proteins and protect the stomach wall. Cook nameko together with radish to get the best health effect for your digestion.
Nameko Mushroom Miso Soup
Ingredients
- 100 g Nameko Mushrooms
- 400 ml Dashi Stock
- 1 tbsp Miso
- 20 g Wakame Seaweed
- Green Onion (For topping)
Instructions
- Cut the nameko mushrooms from the root
- Cut the wakame seaweed into small pieces
- Heat the dashi stock in a pot, add the nameko and wakame seaweed. Let boil for 1 to 2 minutes
- Dilute miso paste in a ladle with the boiling broth, then mix it into the soup
Interested in making homemade miso?
About Miso Soup
Miso soup is a simple heartwarming dish that is made from dashi and miso paste. Usually, the soup will have ingredients like vegetables, tofu, wakame seaweed, and other seasonal produce.
Other than nameko mushrooms, you can also add other types of mushroom into your miso soup like enoki, shimeji, or even shiitake mushroom.
Want to learn more about miso soup or miso? Check out the related articles here.
Recommended Products
The Handmade Miso Set is a set of ingredients and preparation containers, which you can easily use to make miso at home.
Finished amount: approximately 2,5kg. Using both wheat koji and rice koji, you can make the balanced taste of “Mixed Miso.”
