Mushroom Miso Soup
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
- Serves: 2 persons
- 1piece of kombu, about 6 inches square
- 3large dried shiitake mushrooms, crumbled
- 3teaspoons light soy sauce
- 2teaspoons mirin
- 2tablespoons sake
- 2teaspoons sugar
- Salt to taste
- 3ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
- 3ounces King oyster mushrooms, thinly sliced
- 2teaspoons sesame oil
- 2teaspoons light soy sauce
- ½teaspoon grated garlic
- 1teaspoon grated ginger
- Salt and pepper
- 3tablespoons white or red miso
- 6ounces silken tofu, at room temperature
- Enoki mushroom tips
- 2tablespoons slivered scallions
- 4shiso leaves, slivered
- Sunflower sprouts
- 2tablespoons slivered toasted nori
- Pinch of crushed red pepper
- Toasted sesame seeds
Step 1Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
Step 2Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
Step 3Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
Step 4Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
Step 5To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.