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.

Miso soup of the day: Sweet potato, mushroom & scallion

Miso soup ideas using the ingredients in season – 

Diced sweet potato, shimeji mushroom and scallion. 

   

When I get sallions, I like to cut the whole bunch at once and store them in the freezer.    

 
The roots go to my tiny balcony garden later to regrow 🙂