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