MUSHROOM MISO SOUP RECIPES

Name: Mushroom Miso Soup
Total time: 1 h
Yield: 2 large servings
Cuisine: japanese
Ingredients: 1 piece of kombu, about 6 inches square; 3 large dried shiitake mushrooms, crumbled; 3 teaspoons light soy sauce; 2 teaspoons mirin; 2 tablespoons sake; 2 teaspoons sugar; Salt to taste; 3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups; 3 ounces King oyster mushrooms, thinly sliced; 2 teaspoons sesame oil; 2 teaspoons light soy sauce; 1/2 teaspoon grated garlic; 1 teaspoon grated ginger; Salt and pepper; 3 tablespoons white or red miso; 6 ounces silken tofu, at room temperature; Enoki mushroom tips; 2 tablespoons slivered scallions; 4 shiso leaves, slivered; Sunflower sprouts; 2 tablespoons slivered toasted nori; Pinch of crushed red pepper; Toasted sesame seeds

MUSHROOM MISO SOUP RECIPE - NYT COOKING

Mushroom Miso Soup Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 2 large servings

Number Of Ingredients 23

Ingredients

1 piece of kombu, about 6 inches square
3 large dried shiitake mushrooms, crumbled
3 teaspoons light soy sauce
2 teaspoons mirin
2 tablespoons sake
2 teaspoons sugar
Salt to taste
3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
3 ounces King oyster mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons light soy sauce
1/2 teaspoon grated garlic
1 teaspoon grated ginger
Salt and pepper
3 tablespoons white or red miso
6 ounces silken tofu, at room temperature
Enoki mushroom tips
2 tablespoons slivered scallions
4 shiso leaves, slivered
Sunflower sprouts
2 tablespoons slivered toasted nori
Pinch of crushed red pepper
Toasted sesame seeds

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.

44 EASY SOUP RECIPES - OLIVEMAGAZINE

44 Easy Soup Recipes - olivemagazine image

A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch

Provided by Janine Ratcliffe

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