Japan

Mushroom miso soup

Name: Mushroom miso soup
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 3/4 cups water; an 8 cm piece kombu; 3 dried shiitake mushrooms; Button mushroom, mixed button and oyster, sliced or torn; 1 fried tofu pouch thin strips aburaage; 4 tbsp white (shiro) miso miso paste; a few gratings ginger; 2 stalks sliced spring onion (green onion, scallion); 1 tsp toasted sesame seeds

Miso soup goes foraging. Browned mushrooms make it taste like autumn in a bowl.

20 minTime

5 gProtein each

mildSpice

Kinoko season3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

79kcal

5 gprotein

2 gfibre

20minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Water3¾ cups

Kombuan 8 cm piece

Dried shiitake mushrooms3

Button mushroommixed button and oyster, sliced or torn

Aburaage1 fried tofu pouch, thin strips

Miso paste4 tbsp white (shiro) miso

Gingera few gratings

Spring onion (green onion, scallion)2 stalks, sliced

Sesame seeds1 tsp, toasted

Method

4 steps

1Soak the kombu and shiitake in the water for 10 minutes, then heat slowly. Remove the kombu at the first bubbles. Slice the shiitake back in.
2Meanwhile sear the fresh mushrooms in a dry pan on high heat for 4 minutes, without stirring for the first 2.
3Add the browned mushrooms and aburaage strips to the dashi and simmer 3 minutes.
4Turn the heat to low and stir the miso in through a ladle until dissolved. Add the grated ginger, then serve with spring onion and sesame.

Serve it like this

Pile the mushrooms in the centre of the bowl so they rise above the soup, then scatter spring onion and sesame on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom miso soup

Make it your way

Ingredients

Method

Make it a meal