Mushrooms in miso soup bring out a distinct flavor and aroma to the miso soup experience. The earthy meaty texture of the mushrooms blends so well with the sweetness of the onion, and the umaminess of the miso. Simplicity at best. This miso soup is especially soothing when feeling a little under the weather or when you need something hardy but not too heavy. Mushrooms not only taste good but so good for our health. I hope you enjoy the flavors:) ————————————————————————Recipe (serves 2-3 people)1 medium eryngi mushroom 1.75 oz bunapi shimeji mushroom 1/2 sweet onion 3 cups dashi2-3 tablespoons miso (please adjust accordingly)1. Heat dashi to medium heat.2. Slice eryngi mushroom. 3. Cut of the stem(base) of the bunapi mushroom. Break into bite size pieces.4. Thinly slice onion.5. Add onion to the dashi. Cover and simmer until cooked through and translucent. 6. Add eryngi and bunapi mushrooms. Cover and cook until done. 7. Turn off heat. Turn off heat. Wait 3-5 minutes. Strain in miso. Taste and adjust if needed.8. Enjoy.Thank you for joining me today for Day 3 :) Tomorrow is Day 4. See you in the kitchen!I hope you enjoyed today’s video, if you did, please let me know by liking the video, subscribing, and sharing with your friends! As always please leave me any comments or questions below:)Share your creations on Instagram!@gracesjapanesecooking #10daysofeverydaymisosoup❤️Grace
