Yen Can Cook: Mixed Mushrooms Miso Soup
For the Japanese theme dinner that I prepared the other day, we had Japanese curry rice, Sake steamed Salmon and also this mixed mushrooms miso soup.
Miso soup (味噌汁 Misoshiru) is a traditional Japanese soup consisting of a stock called “Dashi” into which softened Miso paste is mixed. Miso is made from fermented steamed soy beans with salt and the fungus Aspergillus Oryzae (koji). Many ingredients are added depending on regional and seasonal recipes, and personal preference.
Since I don’t have Kombu and bonito flakes which are basic ingredients for making Dashi, I just use plain water for this recipe and the result is just as good. The recipe is flexible – use whatever mushrooms and vegetables you have. You may add rice or noodles too for something more substantial.
Ingredients (Serve: 2-3)
2 tablespoons Miso (white or yellow)
100g assorted mushrooms, sliced into bite size
1000’L water / dashi / vegetables stock
Step 1: In a sauce pot, bring the broth to a boil.
Step 2: Add in mushrooms and okra, reduce the heat to low and simmer for 4 minutes or until the mushrooms and okra are soften.
Step 3: Place a scoop of Miso in the sieve, lower it into the broth, and then use the back of a spoon to push it through. Any bits of soybean left in the sieve can be stirred in for a bit of texture.
Step 4: Continue cook for another 1 minute and off the fire. Don’t overcook the Miso because it will lost its flavour.
Step 5: Serve.