Add 4 cups dashi (Japanese soup stock) to a pot and bring it to a simmer on medium-low heat.
Rinse 4.5 oz nameko mushrooms thoroughly but quickly under running water, and discard the ends.
Cut 7 oz soft/silken tofu (kinugoshi dofu) into small cubes.
Once the dashi is boiling, add the nameko and cook for 2–3 minutes. Turn off the heat.
For the best result, add 2 Tbsp hatcho miso and 2 Tbsp miso to the soup now, right before serving.
Add the tofu and bring it to a simmer (not boiling). Turn off the heat and serve. Enjoy!
To Store
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.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.