Japanese Mushroom Soup

Imagine a warm bowl filled with the earthy aroma of shiitake and enoki mushrooms, mingling with the subtle umami of dashi stock.

This Japanese Mushroom Soup is incredibly easy to prepare, offering a comforting embrace with every spoonful.

As the mushrooms simmer, their flavors deepen, transforming simple ingredients into a delightful harmony.

Kitchen Tools Required

• 1 saucepan
• 1 ladle
• 1 knife
• 1 cutting board
• 1 measuring cup

Ingredients

• 6 cups dashi stock
• 200 grams shiitake mushrooms, sliced
• 100 grams enoki mushrooms, trimmed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 piece of kombu, optional
• Salt, to taste

Cook & Prep Time

To efficiently manage your time while preparing Japanese Mushroom Soup, you can follow this timeline:

Prep Work and Reading (15 minutes total):

1. Reading and Gathering Ingredients (5 minutes)
   • Spend the first 5 minutes reviewing the recipe instructions and gathering all necessary ingredients and equipment.
2. Preparation (10 minutes)
   • Slice the shiitake mushrooms, trim the enoki mushrooms, and slice the green onions.
   • Measure out the dashi stock, soy sauce, mirin, and sesame oil.

Cooking Activities (20 minutes total):

3. Start Cooking (5 minutes)

• Heat the dashi stock in a saucepan over medium heat.
• Add the sliced shiitake mushrooms and kombu to the saucepan and simmer for 5 minutes.

4. Continue Cooking (5 minutes)

– Stir in the enoki mushrooms and continue to simmer for another 5 minutes.

5. Flavoring the Soup (5 minutes)

• Add soy sauce, mirin, and sesame oil to the soup, stirring well.
• Season the soup with salt according to your taste preference.
• Remove the kombu from the soup if used, and discard.

6. Final Steps (5 minutes)

• Ladle the soup into bowls and garnish with sliced green onions.
• Let the soup rest for 5 minutes before serving to enhance the flavors.

This timeline allows you to efficiently move through each step, ensuring the soup is prepared and ready to serve in a timely manner.

Recipe Instructions

Heat the dashi stock in a saucepan over medium heat.

Add the sliced shiitake mushrooms and kombu to the saucepan and simmer for 5 minutes.

Stir in the enoki mushrooms and continue to simmer for another 5 minutes.

Add soy sauce, mirin, and sesame oil to the soup, stirring well.

Season the soup with salt according to your taste preference.

Remove the kombu from the soup if used, and discard.

Ladle the soup into bowls and garnish with sliced green onions.

Let the soup rest for 5 minutes before serving to enhance the flavors.

Serving Tips

• Steamed Rice: Pair the soup with steamed rice for a complete and satisfying meal.
• Tempura Vegetables: Add a crispy texture by serving with a side of vegetable tempura.
• Pickled Vegetables: Complement the flavors with a tangy side of pickled daikon or cucumber.
• Green Tea: Enjoy a warm cup of green tea alongside the soup for a classic Japanese dining experience.
• Edamame: Serve with lightly salted edamame for a nutritious and protein-rich side dish.

Storage

Store leftover Japanese Mushroom Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove to maintain the delicate flavors and texture.

Freezing

To freeze Japanese mushroom soup, cool it completely.

Portion it into airtight containers and label with the date.

Freeze for up to 3 months.

Thaw in the refrigerator before reheating.

Reheating

To reheat Japanese mushroom soup, gently warm it on the stove over low heat.

Stir occasionally.

Avoid boiling to preserve the delicate flavors of the broth and mushrooms.

Final Thoughts

Enjoying a bowl of Japanese mushroom soup is a delightful experience.

Each spoonful offers a harmonious blend of umami flavors from the dashi stock and mushrooms.

The ingredients come together to create a comforting and nourishing dish.

Whether served as a starter or a main course, this soup is perfect for any occasion.

Remember to adjust the seasoning to your liking. Feel free to experiment by adding tofu or other vegetables for variety.

The simplicity of this recipe allows the natural flavors to shine.

Enjoy the aromatic and satisfying experience of Japanese mushroom soup.

Frequently Asked Questions

Can I Use Other Types of Mushrooms in This Soup?

You can definitely try other mushrooms like maitake or oyster. Slice them thinly for even cooking. Focus on maintaining flavor balance; adjust soy sauce and mirin to complement the mushrooms’ unique taste, ensuring a harmonious broth.

Is It Possible to Make This Soup Vegetarian?

Yes, you can make it vegetarian by substituting the dashi stock with a vegetable broth. Confirm the broth’s rich umami by adding extra shiitake mushrooms and kombu, and balance flavors with soy sauce and sesame oil.

What Can I Substitute for Dashi Stock?

You can substitute dashi stock with a combination of vegetable broth and dried shiitake mushrooms. Simmer the mushrooms first to extract umami flavors, then balance with soy sauce and mirin for a rich, savory broth.

How Do I Enhance the Umami Flavor in the Soup?

Boost the umami by adding a splash of fish sauce or a pinch of MSG. Incorporate dried mushrooms like porcini or shiitake for depth. Balance flavors with a touch more soy sauce or miso paste for richness.

Can This Soup Be Made in Advance?

Yes, you can make the soup in advance. Simply prepare it, let it cool, and refrigerate. When reheating, add fresh green onions to maintain flavor balance. Make certain mushrooms don’t overcook to preserve their texture.

Japanese Mushroom Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Japanese

Servings 4 servings

Equipment

• 1 Saucepan
• 1 Ladle
• 1 Knife
• 1 Cutting board
• 1 measuring cup

Ingredients

  

1x2x3x

• 6 cups dashi stock
• 200 grams shiitake mushrooms sliced
• 100 grams enoki mushrooms trimmed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 2 green onions sliced
• 1 piece kombu optional
• salt to taste

Instructions

 

• Heat the dashi stock in a saucepan over medium heat.
• Add the sliced shiitake mushrooms and kombu to the saucepan and simmer for 5 minutes.
• Stir in the enoki mushrooms and continue to simmer for another 5 minutes.
• Add soy sauce, mirin, and sesame oil to the soup, stirring well.
• Season the soup with salt according to your taste preference.
• Remove the kombu from the soup if used, and discard.
• Ladle the soup into bowls and garnish with sliced green onions.
• Let the soup rest for 5 minutes before serving to enhance the flavors.

Notes

For a more robust flavor, consider allowing the kombu to soak in the dashi stock for a few hours or overnight before cooking. You can also add tofu or other vegetables such as carrots or bok choy for a heartier soup. Adjust the seasoning to your preference and remember that the key to a great Japanese mushroom soup is balancing the delicate flavors of the mushrooms and the broth.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.