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Nameko jiru
Nameko mushroom miso soup
Nameko jiru (なめこ汁): miso soup with slippery nameko mushrooms, silken tofu and spring onion
Nameko jiru is one of the most common miso soups in Japan, made in homes from Tohoku to Kyushu for breakfast or dinner, especially in autumn and winter when the small amber nameko mushrooms are cheap. The mushrooms have a natural silky coating that gives the soup a gently thickened, slippery feel, which the Japanese love. Homes usually use bonito dashi; this is the vegetarian version, with kombu and dried shiitake. A bowl has about 7 g of protein, from the tofu and miso. The most common mistake is boiling the soup after the miso goes in: it kills the aroma and turns the miso grainy. Chef's tip: give nameko only a quick rinse in a sieve, and never scrub away the gel; that coating is what makes the soup.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the vegetarian dashi
- 3 ¼ cups water
- ⅓ oz kombua piece about 10 cm square
For the soup
- 7 oz nameko mushroomsor small shimeji mushrooms
- 5 ½ oz silken tofucut into 1.5 cm cubes
- 3 tbsp red or mixed miso
- 2 spring onionsthinly sliced
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Put 3 ¼ cups water, ⅓ oz kombu and 2 dried shiitake mushrooms in a pan and leave to soak for at least 30 minutes, or overnight in the fridge (not counted in the times).
Step 2: Set the pan over a medium-low heat. Lift out the kombu just as small bubbles appear around the edge, before it boils, or the dashi turns slimy and bitter.
5 minStep 3: Take out the shiitake, slice them thinly and return them to the pan. Rinse 7 oz nameko mushrooms briefly in a sieve under cold water and add them.
Step 4: Simmer gently for 2 minutes, until the mushrooms are tender and the broth looks very slightly glossy. Slide in 5 ½ oz silken tofu and warm through for 1 minute.
3 minStep 5: Turn the heat right down. Put 3 tbsp red or mixed miso in a ladle, dip it into the broth and stir with chopsticks until it dissolves, then stir it through. Heat until steaming but not bubbling.
Step 6: Ladle into bowls, scatter with 2 spring onions and serve at once, with rice.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 7 g
- Carbs
- 6 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nameko jiru take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of nameko mushrooms?
- Aubergine, diced, same weight.
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