Japanese Mushroom Soup Recipe
A Symphony of Umami. Japanese Mushroom Soup is a culinary embodiment of Japan’s deep respect for nature’s gifts. Its origins are humble, rooted in the country’s foraging tradition, where mushrooms were gathered from the wild and used to create nourishing broths.
- Cuisine: Japanese
Ingredients
Units
Scale
- 1 1/2 cups cooked brown rice, short grain
- 1 –2 Tbsp soy sauce
- 1 Tbsp mirin or sake
- 3–4 cups konbu shiitake dashi; use more if you like a soupy soup vs a thick one
- 1 cup of homemade soy milk (unstrained with okara still in it; or store bought)
- 1 1/2 cups onion, sliced
- 1 cup shimeji mushrooms
- 1 cup maitake mushrooms
- 1 cup dashigara shiitake mushrooms (used for making dashi; alternatively fresh shiitake)
- 2–3 Tbsp sesame oil or olive oil
- 1 tsp salt
- Freshly cracked black pepper
For toppings:
soy sauce, balsamic vinegar, la-yu (chili oil), shichimi pepper, tsukudani (seasoned konbu/shiitake)
For serving:
truffle salted croutons or toast
Instructions
- Using a saucepan on medium heat, add oil and cook the and onion and mushrooms partially covered until slightly caramelized ~ 8-10 minutes. Stir once or twice for even cooking.
- After you see some nice browning, add in dashi and scrape any browned bits off the bottom of your pot.
- Next add salt, brown rice and soy milk, with some cracked black pepper and mix thoroughly.
- Cook on medium heat for another 5 minutes stirring occasionally.
- Use an immersion blender to puree or transfer to a high speed blender for the creamiest smoothest texture.
- Serve with desired toppings and enjoy!
Find it online: https://www.alldayieat.com/recipe/japanese-mushroom-soup/