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.
Provided by David Tanis
Categories soups and stews, appetizer
Time 1h
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make 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.)
- Put 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.
- Put 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.
- Remove 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.
- To 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.
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Samuel Rapu
[email protected]The soup was bland and lacked flavor. I would not recommend this recipe.
asib noob
[email protected]This soup is a bit too salty for my taste. I would recommend using less miso paste.
Sahd Ali
[email protected]I'm not a fan of miso, but this soup was still really good. The mushrooms and tofu were very flavorful.
Daniel Negron
[email protected]This soup is easy to make and it's always a hit with my family.
justgothere100
[email protected]I love that this soup is so healthy and flavorful. It's a great meal for a cold day.
king shahab pubg lover
[email protected]This soup is a great way to use up leftover mushrooms.
Juan Galvan
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe.
Cats Are cool
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The miso broth is very flavorful.
Zarzy Chizzy
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Sanjay Gurung
[email protected]I added some tofu and noodles to this soup and it was delicious!
Betsy BASKIN
[email protected]This is the best mushroom miso soup I've ever had. The broth is so flavorful and the mushrooms are cooked to perfection.
Daniyal Baig
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
Lunatic Fringe
[email protected]This soup is so comforting and flavorful. I love the combination of mushrooms and miso.
Jesse Donahoe
[email protected]Easy to follow recipe and the soup turned out great! Will definitely make again.
Justice Kwame-Kumah
[email protected]I'm not usually a fan of miso soup, but this recipe changed my mind. The mushrooms add a really nice depth of flavor.
Idusha Jayanidu
[email protected]This mushroom miso soup is incredible! The flavors are so rich and complex, and the mushrooms are cooked perfectly. I will definitely be making this again.