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Export 5 ingredients for grocery delivery
Step 1
Gather all the ingredients.
Step 2
Add dashi in a pot and bring it to a simmer on medium-low heat.
Step 3
Rinse the mushrooms thoroughly but quickly under running water, and discard the ends.
Step 4
Cut the tofu into small cubes.
Step 5
Once dashi is boiling, add nameko mushrooms and cook for 2-3 minutes. Turn off the heat.
Step 6
For the best result, add miso in the soup right before serving.
Step 7
Add tofu and bring it to a simmer (not boiling). Turn off the heat and serve. Enjoy!
Step 8
You can keep the leftover in the refrigerator for up to 2 days. I do not recommend making miso soup ahead of time as miso will lose its flavors.
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