Spicy Miso Recipe

Time30m

Serves2

red miso, chashu, mushrooms, chili oil, recommended add-ons: corn & tamago

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Ingredients

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1
Prepare Chashu
If using homemade chashu, slice it into thin pieces. If using store-bought, just slice it for serving.
2
Prepare Mushrooms
Clean the mushrooms and slice them if they are large. If using enoki mushrooms, simply trim the ends.
3
Prepare Tamago
If adding tamago, prepare it by whisking eggs and cooking them in a rectangular pan to form a rolled omelette.

4
Combine Ingredients
In a medium saucepan, combine the red miso with 2 cups of water and stir well until the miso is fully dissolved.
5
Add Chashu and Mushrooms
Add the sliced chashu and mushrooms to the saucepan and bring the mixture to a gentle simmer.
6
Add Chili Oil
Once the broth is simmering, stir in the chili oil. Adjust the amount to your preferred spice level.
7
Optional Add-ons
If using, add the corn to the soup and let it heat through. Serve the soup hot with slices of tamago on top.