3-mushroom miso soup
Store-bought mushroom balls, rehydrated shiitake and fresh shimeji are added to the classic Japanese miso soup in this chunky and filling dish that can be enjoyed as a starter course or an all-day snack.
Servings 4 people
Ingredients
- 1 tablespoon dashi granules
- 5 to 6 shiitake (soaked to rehydrate if using dried) quartered
- 5 to 6 mushroom balls thawed and quartered
- 150 grams fresh shimeji (⅓ pound) root ends cut off and discarded
- 1 heaping tablespoon miso paste
- salt to taste
- 2 to 3 tablespoons dried wakame soaked in warm water, squeezed and sliced
- 2 to 3 tablespoons finely sliced scallions
Instructions
- Pour a liter of water into a pot and bring to the boil (you may also add the mushroom soaking water if you're using dried shiitake).
- Stir in the dashi granules.
- Drop in the mushroom balls and shiitake, and allow to boil for two to three minutes.
- Take a few tablespoonfuls of the hot broth and stir into the miso paste to thin it until pourable.
- Add the shimeji to the pot and allow the soup to come to a hard boil.
- Turn off the heat, pour in the diluted miso and stir.
- Taste and add salt, if needed.
- Add the wakame and scallions, stir and serve.
