Japanese Matsutake Soup

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

1. Soak the dried matsutake mushrooms in warm water for 20 minutes until softened. Drain and slice them thinly.
2. In a large pot, bring 6 cups of water to a rolling boil.
3. 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.
4. Stir in the soy sauce, mirin, and adjust the salt to taste, enhancing the umami profile of the broth.
5. Add the diced tofu, chopped green onions, and soaked wakame seaweed to the pot.
6. Allow the soup to simmer for another 5 minutes, or until the tofu is heated through and the flavors meld beautifully.
7. Serve the matsutake soup hot, garnished with additional green onions if desired, and savor each nourishing spoonful.