Mushroom Miso Soup Recipe

Homemade Miso Soup is the basis of Japanese cuisine. This soup is simply incomparable with its rich taste. The basis of this recipe is Dashi broth and miso paste. The taste of Japanese soup is salty and with pronounced fishy notes. As ingredients for the soup, we chose three types of mushrooms, young pea pods, daikon and tender tofu.

The main difference is that the solid ingredients are cooked while Dashi broth is boiling, all the others are used after you have removed the soup from the fire. Miso soup cannot be boiled.

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Recipe type: Soups

Recipe type: Japanese

Yield: 2

Prep time:

Cook time:

Total time:


Ingredients:

Daikon — 100 grams
Miso paste — 2 tablespoons
Tofe — 100 grams
Shiitake mushrooms — 50 grams
Enoki mushrooms — 50 grams
Shimeji mushrooms — 50 grams
Dashi broth — 480 ml
Wakame seaweed — 1 tablespoon
Spring onion — 2 stalks
Young pea pods — 30 grams

Directions:

1. Peel the daikon and cut it into thin strips 1-2 inches long (5-7 cm).
2. Cut spring onions finely.
3. Wash Shiitake mushrooms and squeeze out as much water as possible.
4. Soak Wakame algae in water. Let it open to full size.
5. Prepare Dashi broth. Bring it to a boil.
6. Turn down the heat to an average value.
7. Add daikon and young pea pods to the broth. Cook for 10 minutes.
8. Add all the mushrooms to the broth. Cook for 5 minutes.
9. Remove the soup from the fire.
10. Add seaweed, green onions and tofu.
11. Add miso paste. Put the miso paste in a strainer, dip it into the broth and dissolve the paste with a bamboo stick with light movements on the strainer.
Serving: Serve mushroom miso soup hot.
Bon Appetit!