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Japanese Mushroom Soup

Japanese Mushroom Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 4 cups dashi
  • 8 oz mixed mushrooms (shiitake, enoki, shimeji)
  • 7 oz silken or soft tofu
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger
  • 2 scallions
  • 1 tsp toasted sesame oil

Method
 

  1. Heat sesame oil in a pot over medium. Cook the white scallion parts and ginger for 1 minute until fragrant.
  2. Pour in dashi and soy sauce, bring to a simmer, then reduce heat to keep a gentle bubble.
  3. Add all mushrooms and simmer for 3 to 4 minutes until tender.
  4. Turn heat to low. Dissolve miso in a ladleful of broth, stir back into the pot along with tofu, and warm for 1 minute without boiling.
  5. Ladle into bowls, top with green scallion slices, and serve hot.

Notes

This soup is at its best right after cooking, but the broth can be made a day ahead and reheated with the mushrooms and tofu just before serving. Add any delicate greens like baby spinach at the last minute if you want extra color.