How to Make Mushroom Miso Soup with a Miso Spoon

I bought this miso scoop spoon which has been so handy.  One round is for one person.  If you need to cook for five people, then you scoop five using this spoon.

If you are a vegetarian, instead of using dried bonito or dried fish to make the soup stock, you can alternatively use dried Konbu seaweed or dried Shiitake mushroom.  I like to use both.  You drop all the ingredients in a jar, fill it with mineral water and put it in a refrigerator overnight.  You can keep it for 2 days and use it for cooking.

You pour the soup stock into a pan, boil and add any vegetables or tofu.  I am using fresh Maitake mushroom today.

After you cook it for a few minutes, you add the miso using this spoon.

The miso soup is now ready to serve.

This is the miso spoon.

Soup stock is ready after 6-8 hours in the refrigerator.

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Separate the mushrooms using your fingers.

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Store-bought miso.

You stick the spoon into the Miso, twist and pull.  It is as easy as 1.2.3.

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