Nameko mushrooms are the second most cultivated mushroom in Japan falling just behind the shiitake mushroom. They are most commonly foraged in the fall and winter months in Japan, growing in clusters at the base of dead oak or beech trees. These long stemmed orange capped mushrooms produce a natural gelatin like slime that is excellent for thickening up broths and are most commonly used in miso soup.
- Liquid Culture
My Fungi Recipe – Nameko Mushroom Miso Soup
– 4 c dashi
– 125g Nameko mushrooms
– 200g soft tofu
– 2 tbsp hatcho miso
– 2 tbsp miso (4 tbsp if you don’t have hatcho miso)
1. Remove the bottom ½ inch of the mushroom stems and discard.
2. Quickly but thoroughly rinse the mushrooms under cool water. Set aside.
3. Cut tofu into small cubes. Set aside.
4. In a pot, bring the dashi to a boil, then down to a simmer on medium-low heat.
5. Once the dashi reaches a simmer, add Nameko mushrooms and cook for 2-3 minutes.
6. Add and stir in the miso to the soup.
7. Add tofu and simmer for 3 minutes.
8. Remove from heat and serve. ENJOY!