| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 102 | 3g | 0.4g | 16g |
| sugars | fibre | protein | salt |
| 3g | 3g | 5g | 1.4g |
Why I Love Japanese Mushroom Soup
I have always loved exploring the vibrant spectrum of world cuisine, tasting and deconstructing the various flavors that intertwine to create a dish. Among my gastronomic escapades, the entrancing simplicity and profound depth of Japanese cuisine have held a special place in my heart. This led me to craft one of my favorite cold-weather dishes, the Japanese Mushroom Soup.
Infusing Cultures and Flavours
Born and raised in Texas, my culinary journey has primarily been marked by the lively Tex-Mex flavors and classic Southern recipes. However, the Mushroom Soup stands distinct in my repertoire, essencing the quintessential subtleness of Japanese culinary arts. Inspired by the renowned Japanese chef Naomi Kumazawa, I endeavored to experiment beyond the traditional boundary of my kitchen and ventured into the land of the rising sun. This soup, blooming with a copious variety of mushrooms and balanced by a few humble ingredients, radiates a comforting umami flavor – a characteristic trait of good Japanese cuisine.
Complementing and Contrasting
What excites me about this soup is its profound versatility. While it can be savored as a standalone, it also pairs beautiful with various other dishes. I often like to compliment it with lightly seasoned grilled fish or chicken to balance out the profound umami with a subtle, earthy flavor. Another compatible pair is a classic bowl of steamed white rice; a staple in many Japanese meals, this unassuming sidekick allows the Mushroom Soup to truly shine.
Additionally, this soup bears similarities with the traditional Misoshiru (Miso Soup) but the gourmet touch of an array of mushrooms sets it apart from its traditional cousin, adding to its charm. Speaking of mushrooms, the use of diverse mushrooms like shiitake, enoki, and maitake, is a smart move to elevate the texture and taste. The touch of sesame oil at the end, a staple in many Asian recipes, truly binds the ingredients together with a comforting warmth.
I love how it subtly resonates with my Southern roots, reminding me of a comforting bowl of chowder on a cold Texan night. This unique amalgamation of East and West in a warm, inviting bowl of soup is why the Japanese Mushroom Soup remains a cherished creation in my culinary journey. It’s a culinary ride that takes you from the deep south to the far East, all within a single, comforting bowl. The Japanese Mushroom Soup is just a beginning, I am excited to share many such cross-cultural culinary explorations. Bon Appétit!
What You’ll Need
- 1 cup of dried shiitake mushrooms
- 6 cups of water
- 2 tablespoons of soy sauce
- 1 cup of sliced fresh button mushrooms
- 1 cup of enoki mushrooms
- 1 cup of maitake mushrooms
- 1 cup of sliced daikon radish
- 2 Carrots, sliced
- 1/4 cup of miso paste
- 2 green onions, finely chopped
- 1 tablespoon of sesame oil
- Toasted sesame seeds for garnish
Method
Step One
Start by soaking the dried shiitake mushrooms in 6 cups of water for about an hour until they are fully hydrated. Once they are rehydrated, strain the mushrooms but keep the water for later use.
Step Two
In a large pot, heat the sesame oil over medium heat. Add the soaked shiitake mushrooms, fresh button mushrooms, enoki mushrooms, maitake mushrooms, and cook for about 5 minutes until they start to soften.
Step Three
Add the sliced daikon radish and carrots into the same pot. Stir and cook for another 5 minutes until the vegetables have started to soften.
Step Four
Now, pour in the water that was used to soak the shiitake mushrooms. Add the soy sauce to the pot and bring the soup to a simmer. Let it simmer for about 30 minutes, allowing all the flavors to infuse together.
Step Five
In a small bowl, mix the miso paste with a little bit of the soup broth until it is completely dissolved. Then, slowly add the miso mixture back into the pot while stirring to avoid lumps.
Step Six
After the soup has simmered for 30 minutes, add the chopped green onions and turn off the heat. Let the soup sit for a few minutes to allow the green onion flavor to infuse the soup.
Step Seven
Before serving, taste the soup and adjust the seasoning if necessary. Ladle the mushroom soup into bowls, sprinkle with toasted sesame seeds for garnish, and serve warm. Enjoy your homemade mushroom soup!
