Miso Soup with Mixed Mushrooms

When I find various types of mountain mushrooms at markets in autumn or early spring, I make mushroom-studded miso soup. The types of mushrooms available today in Japan are diverse, from traditional shiitake, maitake, shimeji, and enokitake mushrooms to newly introduced oyster mushrooms, chanterelles, and Portobello mushrooms. Choose and mix those that are in season and available in your neighborhood. This preparation is super-simple!