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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Nyondo Livingstone
[email protected]I'm not sure what I did wrong, but my soup turned out bland. I followed the recipe exactly, but it just didn't have much flavor.
Anu ar
[email protected]This soup is delicious! The mushrooms and miso broth are a perfect combination. I also love the addition of scallions and tofu.
Jawad Jamil
[email protected]This soup is a great way to warm up on a cold day. It's also really easy to make and can be tailored to your own taste preferences.
Florence Akoth OTIENO
[email protected]I love this soup! It's so flavorful and comforting. I always make a big batch so I can have leftovers for lunch the next day.
David Brown
[email protected]This was my first time making miso soup and it turned out great! The recipe was easy to follow and the soup was delicious. I'll definitely be making this again.
Braelyn Cheever
[email protected]This soup is amazing! I made it for my family and they all loved it. It's so flavorful and satisfying.
Makenzey Morton
[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. I'll definitely be making this again.
Takondwa Band
[email protected]This soup is so delicious and comforting. I love the combination of mushrooms and miso. It's the perfect meal for a cold day.
Nanyanzi Esther
[email protected]I've made this soup several times and it's always a winner. It's so simple to make and the flavors are incredible. I highly recommend trying it!
Afam Evans
[email protected]This soup is a lifesaver on a cold winter day. It's so easy to make and always hits the spot. I love the addition of mushrooms, which add a nice umami flavor.
Cameron Mcduffie
[email protected]Just made this soup and it turned out amazing! The miso broth was so flavorful and the mushrooms were perfectly tender. I added some extra tofu and wakame seaweed to make it a heartier meal.
shamim chowdhury
[email protected]This mushroom miso soup was a total hit at my dinner party! The flavors were incredibly harmonious, with the earthy mushrooms, umami-rich miso, and aromatic scallions coming together perfectly. The soup was comforting and satisfying, and everyone rav