Miso soup of the day: Kinoko-jiru (mushroom soup)

Autumn is the best season to enjoy mushrooms. So today, I used all these mushrooms – maitake, shimeji, enokidake and oyster mushrooms – to make kinoko-jiru!!

  
First, add chicken and mushrooms cut into bite-size pieces and stir-fry  them with a very small amount of sesame oil.

  

Next, add water in the pot. Cook for 10-15 minutes. Then add tofu and miso paste.

Serve in a bowl and add a very small amount of ginger cut into very thin strips.
 

There is no standard recipe for kinoko-jiru. The only rule is to add lots of mushrooms. It’s also fun to add lots of other vegetables in season. 

For vegetarian, chicken can be replaced with aburaage (deep fried tofu) or potatoes to make filling soup.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s