Miso Soup with Chowder, Nameko To

A delicious mushroom dish for any occasion!

60 g Nameko mushrooms, canned, – alternatively fresh – Shiitake mushrooms ke mushrooms 60 g g red it Miso, soybean paste, – alternatively atzweise white.

Peel radish and grate finely on a cucumber slicer. Drain in a sieve. Wash the mushrooms briefly in a sieve so that they are no longer so slippery. (If using shiitake mushrooms, clean and grate beforehand.) Rinse chives, shake dry, and then cut into rolls about five millimeters fine. In a saucepan, bring dashi. clear soup to an open boil. Turn down to low heat. Press miso through a sieve and mix in with a whisk. Add radish and mushrooms and steep for five to six min. Do not make more!!!

Fill into soup bowls and decorate with chives of your choice just before serving.

Tip. Tastes equally good with other mushrooms such as porcini, chanterelles or butter mushrooms. If you do not use canned mushrooms, you must clean the mushrooms accordingly beforehand.

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