Description
This Japanese Clear Mushroom Soup is a delicate and comforting broth featuring shiitake mushrooms simmered in flavorful dashi stock, enhanced with soy sauce, mirin, and a hint of sesame oil. Garnished with fresh green onions and herbs, this soup offers a light and satisfying appetizer or starter that is quick to prepare and perfect for any season.
Ingredients
Scale
Soup Base
- 4 cups dashi stock (use instant dashi powder or homemade)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper (optional)
- 1 tsp sesame oil (optional, for added flavor)
Mushrooms and Garnishes
- 1 cup shiitake mushrooms, sliced (or mixed mushrooms such as oyster, enoki, or button mushrooms)
- 1/2 cup thinly sliced green onions (scallions)
- Fresh parsley or cilantro (for garnish, optional)
Instructions
- Heat the Dashi Stock: In a medium pot, bring the 4 cups of dashi stock to a gentle simmer over medium heat to build the soup’s base flavor.
- Cook the Mushrooms: Add the sliced shiitake mushrooms to the simmering dashi stock. Let them cook for about 3-4 minutes until they soften and infuse the broth with their earthy flavor.
- Add Seasonings: Stir in soy sauce, mirin, sesame oil (if using), salt, and white pepper. Taste and adjust the seasoning by adding more soy sauce or salt if desired to balance the flavors.
- Simmer to Blend Flavors: Allow the soup to simmer gently for another 2-3 minutes, giving the ingredients enough time to meld together perfectly.
- Add Green Onions: Just before turning off the heat, stir in the thinly sliced green onions to add freshness and a mild onion bite to the soup.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley or cilantro if desired, and serve immediately for a warm, comforting experience.
Notes
- You can substitute shiitake mushrooms with other mushroom varieties like oyster, enoki, or button mushrooms depending on availability or preference.
- Adjust the soy sauce and salt carefully to your taste to maintain the delicate balance of the broth.
- For a vegan version, make sure your dashi stock is plant-based, such as kombu dashi, avoiding fish-based stocks.
- Serving the soup immediately after adding green onions preserves their fresh flavor and slight crunch.
- This soup pairs wonderfully with steamed rice or as a starter to a Japanese-inspired meal.
