- Slice the shiitake mushrooms into 5mm thin slices, remove the stems from the shimeji mushrooms and cut them into small pieces. Cut the komatsuna into 4-5cm pieces.
- Put the stock in a pot and heat it.
- Add the shiitake mushrooms, shimeji mushrooms, and komatsuna, and once cooked, add the soy milk.
- Dissolve the miso in the pot.
- Pour into a vessel
- Enjoy!
ingredients
100 mL Kikkoman® Unsweetened Soymilk
200 mL Dashi Stock (Bonito and Kelp)
2 tsp Miso
2 pieces Shiitake Mushrooms
40 g Shimeji Mushrooms
1 share Komatsuna (Japanese Mustard Spinach)
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE