Ingredients
The following ingredients have 2 Servings
- 1 piece of kombu, about 6 inches square
- 3 large dried shiitake mushrooms, crumbled
- 3 teaspoons light soy sauce
- 2 teaspoons mirin
- 2 tablespoons sake
- 2 teaspoons sugar
- Salt to taste
- 3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
- 3 ounces King oyster mushrooms, thinly sliced
- 2 teaspoons sesame oil
- 2 teaspoons light soy sauce
- 1/2 teaspoon grated garlic
- 1 teaspoon grated ginger
- Salt and pepper
- 3 tablespoons white or red miso
- 6 ounces silken tofu, at room temperature
- Enoki mushroom tips
- 2 tablespoons slivered scallions
- 4 shiso leaves, slivered
- Sunflower sprouts
- 2 tablespoons slivered toasted nori
- Pinch of crushed red pepper
- Toasted sesame seeds
Instruction
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
