Clear Mushroom Soup

I’m not sure if I’ve mentioned I’m allergic to soy. Which is ironic, given the title of this blog and how much Japanese food depends on it. I’m mostly sensitive to tofu and miso, so I almost never make misoshiru. It pains me because I loved my grandmother’s misoshiru growing up! Instead, I’ve been making a type of sumashijiru (clear soup) with 3 types of mushrooms: enoki, shimeji, and shiitake.

The flavors are subtle but intensely earthy, as you can imagine. Compared to misoshiru, which is often made really salty in some restaurants, this soup is light. The slightly smoky dashi and richness of the mushrooms makes you want to hover over it and inhale all of its goodness.

Mushroom Soup | きのこ汁
Adapted from 和食の基本
Makes 4 servings

According to the book, don’t wash the mushrooms because this removes their fragrance.

1/2 pack enoki, ends trimmed and separated into small bunches by hand
4 fresh shiitake, stem removed and sliced thinly
1/2 pack shimeji, end trimmed and separated by hand
1 piece aburaage
3 1/4 cups (800ml) dashi
1 Tbsp sake
1 Tbsp shoyu
1 1/2 tsp mirin

Boil the aburaage for a minute or so to remove the excess oil. Drain and when cool enough to handle, cut in half. Slice each half section crosswise into medium strips.

Heat the dashi and aburaage in a medium pot over medium-high heat. Once it comes to a boil, add the shiitake and shimeji. Remove any impurities that rise to the surface. You can do this by using a small mesh strainer or dabbing the surface with a paper towel.

Add the salt, sake, shoyu, and mirin. Taste and adjust seasonings accordingly. Add the enoki and once it comes back to a boil, it’s done.

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  1. Charles Raynor
    Posted March 1, 2012 at 12:24 pm | Permalink

    This looks amazing! The only thing better than going to the store later and trying to make this, would be for you to come visit, catch up, and prepare it! (I’m sure it would taste better that way!).
    I’m going to give this a shot!

  2. Posted March 1, 2012 at 12:30 pm | Permalink

    Haha! Charlie, that would be fun!! Yes, love this soup because the flavors are so subtle, but the mushrooms really unleash their earthiness in this. Hope you like it!

  3. Charles Raynor
    Posted March 4, 2012 at 9:53 pm | Permalink

    Thanks again Azusa, made it for dinner tonight, it was great!

  4. Posted March 4, 2012 at 10:43 pm | Permalink

    Charlie, it certainly looked delicious! I’m so happy you liked it.

  5. Charles Raynor
    Posted October 12, 2012 at 10:37 am | Permalink

    Azusa, I had my coworker make this, she loved it. My mother in law is visiting and my wife told her about it, so I am making it again tonight. Thanks again for one of many great dishes! Thinking about the pork with bamboo shoots also….

  6. Posted October 12, 2012 at 10:42 am | Permalink

    Charlie, that makes me so happy! Definitely try the pork with bamboo shoots. I love that recipe.

  7. Samrat Singh
    Posted April 18, 2018 at 12:54 pm | Permalink

    Wow. Cool work. I am gonna bookmark this blog. Also, kindly make thid blog mobile friendly :) thanks.

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