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Ingredients
3 dried shiitake mushrooms
4 dried porcini mushrooms
1 tablespoon vegetable oil
½ small onion, thinly sliced
1 clove garlic, finely chopped
¼ cup Shaoxing wine or dry sherry
1 piece kombu, rinsed (optional)
8 ounces mixed fresh mushrooms, cleaned and sliced
¼ cup mushroom soy sauce or regular soy sauce
¾ cup daikon, peeled and cut into small cubes, or silken white tofu, cut into small cubes
Salt
freshly ground black pepper
Lemon juice (optional)
4 pinches chopped scallion greens, for garnish
Nutritional analysis per serving (4 servings)
11 grams carbs; 96 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 2 grams fiber; 893 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place shiitake mushrooms in a small bowl; cover with hot water and set aside. Place porcini mushrooms in a separate bowl; cover with hot water and set aside. Heat oil in a medium saucepan over medium-low heat. Add onion and sauté until translucent. Add garlic and sauté until fragrant, about 1 minute.
- Step 2
Add Shaoxing wine or sherry, and reduce by half. If planning to use mushroom soy sauce, add 5 cups water. If planning to use regular soy sauce, add 4 ⅔ cups water plus ⅓ cup soaking water from porcini mushrooms. Drain porcini mushrooms of remaining water and add to pan. Add kombu, if using.
- Step 3
Bring to a full boil, reduce heat to low, and remove and reserve kombu. Drain shiitake mushrooms and discard stems. Slice caps and add to pan. Add fresh mushrooms and soy sauce. Cut kombu into bite-size pieces and return to pan. Add daikon and simmer until softened, 3 to 5 minutes. If using tofu, simmer only until heated, about 30 seconds.
- Step 4
Season to taste with salt and pepper and, if desired, a touch of lemon juice. To serve, divide among four warmed soup bowls and garnish each with a pinch of scallion greens.
Private Notes
Comments
This was a terrific lunch. So yummy. I used hondashi and added a large head of baby Bok Choi. Only had shiitaki dried mushrooms. Still, delicious!
It’s not that the soup wouldn’t still be lovely without the konbu and daikon, but I regret not doubling the daikon, which absorbed the flavors beautifully, and skimping on the konbu, what added a wonderful chew that I would have enjoyed experiencing more often. Can’t wait to make this again and tweak it. I’d also recommend using Lustau dry sherry, which helped to up the umami. FYI, it was about 1.5 hours from fridge to table, so amazing time turn around on something so delicious.
This was a terrific lunch. So yummy. I used hondashi and added a large head of baby Bok Choi. Only had shiitaki dried mushrooms. Still, delicious!
Easy and tasty! Did daikon, tofu, and spinach and used a little hondashi instead of the kombu, which I didn’t have.