Description
This Japanese Clear Mushroom Soup is a delicate and flavorful broth-based soup featuring a savory dashi stock infused with a variety of fresh mushrooms, enhanced by traditional seasonings like soy sauce and mirin. It’s quick to prepare, light, and perfect as a comforting appetizer or a light meal, showcasing the umami-rich flavors of Japanese cuisine.
Ingredients
Scale
Soup Base
- 4 cups dashi stock (instant dashi powder or homemade)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/2 tsp salt (or 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 a mix of oyster, enoki, or button mushrooms)
- 1/2 cup thinly sliced green onions (scallions)
- Fresh parsley or cilantro (for garnish, optional)
Instructions
- Simmer the Dashi Stock: In a medium pot, bring the 4 cups of dashi stock to a simmer over medium heat, creating the flavorful base for the soup.
- Cook the Mushrooms: Add the sliced mushrooms into the simmering stock and cook for about 3-4 minutes until they soften and infuse their flavor into the broth.
- Season the Soup: 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.
- Simmer to Meld Flavors: Let the soup continue to simmer gently for another 2-3 minutes to allow all flavors to blend beautifully.
- Add Green Onions: Just before serving, stir in the thinly sliced green onions and remove the soup from heat to preserve their fresh crunch and mild flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Serve immediately for the best taste and temperature.
Notes
- Use a mix of mushrooms for a more complex flavor and texture.
- Adjust salt and soy sauce according to dietary preferences or sodium intake.
- For a vegetarian version, use kombu and shiitake mushroom dashi stock instead of fish-based dashi.
- Sesame oil is optional but adds a nice aromatic depth.
- This soup is best served fresh and does not store well due to the delicate mushroom texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
