Hericium Mushroom Miso Soup
This soup is delicious. Serves 4-6 people.
Make dashi from kombu (Japanese stock)
Bring 4 cups of water to gentle boil. Add a slice of kombu. Lower heat. After 5 minutes, remove kombu with tongs and add bonito flakes. Simmer for a few minutes and then drain stock through cheese-cloth.
Slice hericium into thin slices. Saute in pan with butter and pepper flakes on medium high heat until water evaporates and mushrooms are lightly browned. Add to stock, along with tofu, green onions and sake. Turn off heat.
In a cup, scoop up some hot broth and whisk in miso paste. Add to soup. Serve immediately.
[Best_Wordpress_Gallery id="25" gal_title="miso"]
20 minutes to make.
Ingredients
- 4 oz of hericium mushroom [Hericium americanum ("Bear's-head tooth") or Hericium coralloides ("Comb tooth"; "coral spine fungus") can be used]
- 4 cups of water
- 3 green onions chopped thinly
- 2 tsp butter
- 2 tbsp sake
- 3 tbsp miso paste
- handful of chopped tofu (small squares)
- pinch of red pepper flakes
- piece of dried kombu seaweed (for dashi)
- handful of dried shaved tuna or skipjack (bonito flakes)
Method
Make dashi from kombu (Japanese stock)
Bring 4 cups of water to gentle boil. Add a slice of kombu. Lower heat. After 5 minutes, remove kombu with tongs and add bonito flakes. Simmer for a few minutes and then drain stock through cheese-cloth.
Slice hericium into thin slices. Saute in pan with butter and pepper flakes on medium high heat until water evaporates and mushrooms are lightly browned. Add to stock, along with tofu, green onions and sake. Turn off heat.
In a cup, scoop up some hot broth and whisk in miso paste. Add to soup. Serve immediately.
[Best_Wordpress_Gallery id="25" gal_title="miso"]
20 minutes to make.
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