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–+ servings
savory japanese mushroom soup

Japanese Mushroom Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Soup
Cuisine Japanese
Servings 4 servings

Equipment

  • 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 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.
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