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.