Earthy mushrooms and gently sweet sweet potato make this Mushroom Miso Soup a simple way to bring autumn flavours into Japanese home cooking.
Miso soup is enjoyed throughout the year in Japan, but the ingredients inside the soup can easily change with the seasons.
In this recipe, dried shiitake and kombu create a simple plant-based dashi, while fresh mushrooms add texture and sweet potato brings natural sweetness to the soup.
It is warming without being heavy and works just as well alongside Japanese rice for dinner as it does as part of a Japanese-style breakfast.
材料
Dashi
- 500mlWater
- 1 pieceYutaka Dashi Kombu, around 5cm
- 5-10gYutaka Dried Shiitake Mushrooms
Soup
- 150gSweet potato
- 100gFresh mushrooms, such as shimeji
- Around 45gYutaka Organic Miso Paste
- 2gYutaka Dried Wakame
To Finish
- Spring onion, finely sliced
調理手順
1. Prepare the dashi
Place the kombu and dried shiitake mushrooms in 500ml cold water.
Leave to soak for around 20 minutes, or follow the soaking instructions on the mushroom packet.
2. Prepare the sweet potato
Cut the sweet potato into roughly 2cm pieces.
You can leave the skin on for extra colour if you prefer.
Place the pieces in cold water for a few minutes, then drain.
3. Heat the dashi
Place the saucepan over a low heat.
Remove the kombu just before the water reaches the boil.
Take out the softened shiitake, slice them and return them to the saucepan.
4. Cook the sweet potato
Add the sweet potato and simmer gently for around 8–10 minutes, or until almost tender.
5. Add the fresh mushrooms
Add the fresh mushrooms and cook for another 3–4 minutes.
6. Add the miso
Reduce the heat to very low.
Place the miso paste in a ladle or small bowl and mix it with a little of the hot dashi until smooth.
Stir the dissolved miso back into the soup.
7. Finish with wakame
Add the wakame and gently warm the soup.
Avoid bringing it to a vigorous boil after adding the miso.
Serve with finely sliced spring onion.
ポイント
Once the miso has been added, keep the soup at a gentle heat.
2. Cut the sweet potato fairly small.
Pieces of around 2cm cook quickly and make this recipe suitable for a simple breakfast or side dish.
3. Combine dried and fresh mushrooms.
Dried shiitake works particularly well in the dashi, while fresh shimeji, maitake or enoki can add contrasting texture.
4. Adjust the amount of miso to taste.
Different miso pastes vary in saltiness and intensity, so start with a little less and add more if required.
5. Use the same idea throughout the year.
The sweet potato can be replaced with tofu or other seasonal vegetables, making this basic miso soup easy to adapt.
FAQ
Q.What mushrooms are good in miso soup?
A.Shiitake, shimeji, maitake and enoki all work well in miso soup. You can use just one type or combine several varieties.
Q.Can you put sweet potato in miso soup?
A.Yes. Sweet potato works very well in miso soup. When simmered until tender, it adds a gentle sweetness that contrasts nicely with savoury miso.
Q.When should I add miso to miso soup?
A.Add the miso after the vegetables have cooked. Reduce the heat, dissolve the miso in a little hot dashi and stir it into the soup near the end of cooking.
