Tokyo introduction

This is miso soup with enoki mushrooms and fried tofu.
Enoki mushrooms have a delightful crunchy texture.
The oil that seeps out of the fried tofu makes the soup more delicious.
Abura-age soaked in the broth is also a classic Japanese flavor.

Wikipedia

Enokitake
https://en.wikipedia.org/wiki/Enokitake

Abura-age
https://en.wikipedia.org/wiki/Abura-age

Miso soup with nameko mushrooms and onions.

The word "nameko" in nameko is a Japanese word that reminds us of a slimy feeling.
As the name suggests, nameko mushrooms have a slimy mucous membrane on their surface.
However, this is what makes it delicious.

Wikipedia

Pholiota microspora
https://en.wikipedia.org/wiki/Pholiota_microspora

Tofu
https://en.wikipedia.org/wiki/Tofu

This is a miso soup of hiratake mushroom and tofu.
Hiratake is a mushroom with a unique taste and crunchy texture.

Tofu is a standard ingredient in miso soup.

Wikipedia

Pleurotus ostreatus
https://en.wikipedia.org/wiki/Pleurotus_ostreatus

Tofu
https://en.wikipedia.org/wiki/Tofu

This is a miso soup of eggplant and pork.

When you boil eggplant in soup stock, it starts to lose its shape.
The misshapen eggplant is delicious.

The pork is thinly sliced.
The fat from the pork mixes with the broth, and you get the feeling that you have eaten well in this miso soup.