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Narutomaki and mushroom miso soup

A recipe with Mushroom, Seafood by Connie Veneracion | July 25, 2019 (Updated: April 11, 2025)
A blend of fresh, dried and fermented ingredients, this soup is cooked with fresh cabbage and tomatoes, dried wakame and narutomaki, and fermented soy beans in the form of miso paste.
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Narutomaki and mushroom miso soup
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Steeping time 10 minutes minutes
Total Time 35 minutes minutes
Course Soup
Cuisine Japanese
Servings 6 people

Connie’s Notes

Narutomaki? The white things with the red swirls. Narutomaki is a variety of surimi or fish cake made from fish paste. You’ve probably encountered them in your bowl of ramen. The red swirl is just food color. It gets its name from naruto but not the name of a manga series and the boy who dreams of becoming the Hokage (leader) in his village.
It turns out that Naruto is also the name of a strait between Awaji Island and the Tokushima Prefecture in Shikoku Island in Japan. If you’re familiar with the location of Kobe, Awaji Island is just south of Kobe. Naruto Straight is famous for its tidal whirlpools and those were what inspired the red swirl in the fish cake. Or so the story goes.
The dried wakame and narutomaki used in this soup were bought in Taiwan, believe it or not, and they came together in a pack. If you don’t have something similar, you can use dried wakame and frozen narutomaki sold in Japanese groceries. 

Ingredients

  • 2 tablespoons miso paste - white miso is recommended
  • 3 cups thinly sliced white cabbage
  • 1 cup diced tomatoes
  • 1 chayote - peeled, cored and cut into thin strips
  • 2 tablespoons dashi granules
  • ¼ cup dried wakame and naruto mix
  • 150 grams shimeji mushrooms - (about ⅓ pound) white or brown, root ends cut off and discarded

Instructions
 

  1. Boil about seven cups of water in a pot.
  2. Ladle half a cup of the boiling water into a bowl. Stir in the miso paste until smooth. Set aside.
  3. Add the cabbage, chayote and tomatoes to the boiling water. Cook until softened, about 10 minutes.
  4. Stir in the mushrooms and cook for another five to seven minutes, depending on how large the mushrooms are.
  5. Empty the contents of the dashi packets directly into the pot. Add the dried wakame and naruto. Stir. Turn off the heat.
  6. Stir in the miso paste. Cover the pot and leave for another 10 minutes to allow the soup to rest and for the wakame and naruto to rehydrate.
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