Mushroom Miso Soup

• Produce

  • 2 thinly sliced cups 3 ounces fresh shiitake mushroom caps, fresh
  • 1 Enoki mushroom tips
  • 1/2 tsp Garlic
  • 1 tsp Ginger
  • 3 oz King oyster mushrooms
  • 1 piece Kombu
  • 2 tbsp Nori, toasted
  • 2 tbsp Scallions
  • 3 Shiitake mushrooms, large dried
  • 4 Shiso, leaves
  • 1 Sunflower sprouts

• Refrigerated

  • 6 oz Silken tofu

• Condiments

  • 2 tsp Mirin
  • 5 tsp Soy sauce, light
  • 3 tbsp White or red miso

• Baking & Spices

  • 1 Pinch Red pepper
  • 1 Salt
  • 1 Salt and pepper
  • 1 Sesame seeds, Toasted
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Sake

Found on cooking.nytimes.com

Description

Directions

• 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.  

Nutrition