Japanese Mushroom Miso Soup
Ingredients
- 100 g shimeji mushrooms trim base, keep small clusters
- 100 g enoki mushrooms trim base, use quickly as they spoil fast
- 75 g fresh shiitake mushroom remove stems, slice caps thin
- 50 g nameko mushrooms if unavailable, omit or replace with extra other variety
- 1 liter dashi stock to make it plant-based, use shiitake and kombu awase dashi
- ¼ tsp Japanese soy sauce (koikuchi shoyu) swap with tamari or omit for GF
- 4 tbsp yellow miso paste (awase) blend of red/white
- finely chopped green onions to garnish
Instructions
- Cut 75 g fresh shiitake mushroom into slices, and trim the stems/roots of the 100 g enoki mushrooms. Leave the 100 g shimeji mushrooms and 50 g nameko mushrooms whole.
- Heat 1 liter dashi stock in a pot over a medium heat.
- Once the dashi is almost boiling, add ¼ tsp Japanese soy sauce (koikuchi shoyu).
- Next, add the mushrooms and reduce the heat to a simmer. (If using additional firm mushrooms like king oyster, place them in first and cook them a bit longer.) Simmer for 3-5 minutes or until the mushrooms have softened to your liking.
- Turn off the heat, place 4 tbsp yellow miso paste (awase) on a mesh spoon, dip it in the dashi and whisk until it has broken up enough to disperse through the soup. (Avoid dropping the miso paste directly into the soup as it tends to clump together.)
- Mix thoroughly, divide into serving bowls and sprinkle with finely chopped green onions.
- Enjoy!
Notes
Add miso only after turning off the heat to preserve aroma.
Dissolve miso in a mesh ladle to avoid lumps. Alternatively, thin out the miso by whisking it with a few tbsp of broth in a small bowl until you have a smooth and pourable consistency.
Fridge: Store the soup (without miso added) in an airtight container for 3-4 days. If you've already mixed in the miso, limit storage to 1-2 days. Reheat leftovers gently below a boil to keep miso flavor vibrant.
Freezer: Not recommended once miso is added.
Meal Prep: Make a larger batch of dashi stock and refrigerate or freeze in portions. Keep prepped green onions and trimmed mushrooms in sealed containers in the fridge for up to 2 days.
Serving ideas: Spinach Ohitashi (Soy-Dashi Dressed Spinach), Dashimaki Tamago (Japanese Rolled Omelet), Pickled Daikon and Carrot (Namasu), Cucumber Sunomono (Vinegar Salad)
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