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Japanese Matsutake Soup
Indulge in a bowl of this traditional Japanese Matsutake Soup, where the enchanting aroma of matsutake mushrooms melds beautifully with the delicate flavors of tofu and seaweed. This soup is a cherished comfort food that pays homage to the seasonal bounty of Japan, often enjoyed during autumn when matsutake mushrooms are at their peak. The umami-rich broth, enhanced by soy sauce and mirin, creates a warm embrace that soothes the soul. Perfect for a cozy evening or to impress guests with a taste of authentic Japanese cuisine.
Ingredients
- Dried matsutake mushrooms
- 1 ounce
- Wakame seaweed
- 1/4 cup, soaked and chopped
- Firm tofu
- 1 block (14 ounces), diced
- Green onions
- 2, chopped
- Salt
- to taste
- Mirin
- 2 tablespoons
- Soy sauce
- 3 tablespoons
- Water
- 6 cups
Instructions
- Soak the dried matsutake mushrooms in warm water for 20 minutes until softened. Drain and slice them thinly.
- In a large pot, bring 6 cups of water to a rolling boil.
- Add the sliced matsutake mushrooms to the boiling water and reduce to a simmer. Cook for about 10 minutes to infuse the broth with their rich flavor.
- Stir in the soy sauce, mirin, and adjust the salt to taste, enhancing the umami profile of the broth.
- Add the diced tofu, chopped green onions, and soaked wakame seaweed to the pot.
- Allow the soup to simmer for another 5 minutes, or until the tofu is heated through and the flavors meld beautifully.
- Serve the matsutake soup hot, garnished with additional green onions if desired, and savor each nourishing spoonful.
Tips
- For a richer flavor, use homemade dashi broth instead of water.
- Feel free to add other seasonal vegetables like bok choy or carrots for added nutrition and color.
- If fresh matsutake mushrooms are available, they can be used instead of dried; simply slice and add them directly to the broth.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 30 minutes Cook Time: 15 minutes Calories: 150 Fat: 6g Carbs: 10g Protein: 15g Sodium: 800mg Sugar: 1g
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