You can cook Japanese at home using everyday ingredients! Try out this Japanese mushroom soup then with my homemade substitute for dashi!!
Japanese mushroom soup
Calories per serving71kcal
2,5ozshimeji or white mushrooms(70 g)
1dried shiitake mushrooms(optional)
1spring onionsliced finely
1tsplight soy sauceor red miso
Pour the water in a large saucepan and place it over medium heat until simmering. Don’t let it boil fiercely. Once the water is warm, add the nori seaweed, the peeled garlic clove, dried shiitake (optional) and the fish sauce.
Put a lid on the pan and let the ingredients simmer in the warm water for 5 minutes. Then take the pan off the heat and put it aside for another 10 minutes. Drain the flavored soup base and discard the cooked seaweed and the garlic clove.
Place the soup base over medium heat again and add the mushrooms. If you are using white mushrooms, slice them up first.
Cook them for a minute and then add the soy sauce (or red miso) and the diced tofu.
Check the seasoning of the soup and add extra salt, soy sauce or miso to taste if necessary. Also add the sliced spring onion right in the end.
Then scoop the Japanese mushrooms soup into large bowls and garnish with extra sliced spring onion. Serve this soup hot.