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Japanese Mushroom Soup
You can cook Japanese at home using everyday ingredients! Try out this Japanese mushroom soup then with my homemade substitute for dashi!!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories per serving 71 kcal
Ingredients
- 2,5 oz shimeji or white mushrooms (70 g)
- 1 dried shiitake mushrooms (optional)
- 2 cups water (480 ml)
- 2 sheets nori seaweed
- 1 small garlic clove peeled
- 1 tsp fish sauce
- a handful tofu diced
- 1 spring onion sliced finely
- 1 tsp light soy sauce or red miso
Instructions
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Pour the water in a large saucepan and place it over medium heat until simmering. Don’t let it boil fiercely. Once the water is warm, add the nori seaweed, the peeled garlic clove, dried shiitake (optional) and the fish sauce.
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Put a lid on the pan and let the ingredients simmer in the warm water for 5 minutes. Then take the pan off the heat and put it aside for another 10 minutes. Drain the flavored soup base and discard the cooked seaweed and the garlic clove.
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Place the soup base over medium heat again and add the mushrooms. If you are using white mushrooms, slice them up first.
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Cook them for a minute and then add the soy sauce (or red miso) and the diced tofu. Check the seasoning of the soup and add extra salt, soy sauce or miso to taste if necessary. Also add the sliced spring onion right in the end.
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Then scoop the Japanese mushrooms soup into large bowls and garnish with extra sliced spring onion. Serve this soup hot.
