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How to make miso soup with dried nameko mushrooms

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If you're looking for a healthy, flavorful, and satisfying soup, miso soup with nameko is an excellent choice. This soup is a popular Japanese dish made from miso paste, which is a fermented soybean paste, and nameko, which are small mushrooms. The combination of these ingredients creates a savory and comforting soup that's perfect for any time of day. In this recipe article, we'll show you how to make miso soup with nameko in just a few easy steps.

20 min

4 p


– 1 liter of water
– 60g of miso paste
– 30g of dried nameko mushrooms
– 60g of diced tofu
– 4 scallions, chopped
– 1/2 sheet of nori seaweed
– 1 tablespoon of soy sauce
– 1 punnet of purple radish microgreens


  1. Bring 1 liter of water to a boil in a pot.
  2. Rehydrate the nameko in hot water.
  3. Cut nori seaweed and tofu.
  4. Add seaweed, nameko mushrooms, and tofu to the pot and let it simmer for 5 minutes.
  5. In a separate bowl, mix miso paste and hot water.
  6. Add the miso mixture, chopped scallions, and soy sauce to the pot and stir well.
  7. Let it sit for 1-2 minutes before serving.
  8. Pour the purple radish microgreens on top of the soup.