Mushroom miso broth
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
Japanese
COURSE
Starter
Method
Soak the shiitake mushrooms in 1 litre of boiling water for around 15 minutes. In a large pot, heat a tablespoon or two of vegetable oil over medium-high and add the carrot and celery to the pot. Cook in the oil for around 5 minutes and then add the sliced king oyster mushrooms and larger white beech slices.
Stir everything together for a minute or two and then pour in one litre of boiling water along with the soaked shiitake mushrooms and the liquid they soaked in, making two litres altogether. Cover the pan and let simmer for 30 minutes.
Dissolve the miso paste in a little bowl with boiling water and pour it into the broth. Take the pan off the heat and add the smaller white beech and maitake mushrooms along with the cubes of tofu. Stir in a few tablespoons of soy sauce to taste and finally garnish with your chopped coriander.
Picture: BrÃd O'Donovan
Ingredients
12 dried shiitake mushrooms
2-3 large king oysters, thinly sliced
Bunch of maitake or hen-of-the-woods, broken up with hands
White beech, larger pieces thinly sliced, small heads left whole
Handful of coriander, roughly chopped
1 carrot, finely diced
1 stick of celery, diced
4 tsp miso paste
125g silken tofu, cubed
Soy sauce
Vegetable oil
Method
Soak the shiitake mushrooms in 1 litre of boiling water for around 15 minutes. In a large pot, heat a tablespoon or two of vegetable oil over medium-high and add the carrot and celery to the pot. Cook in the oil for around 5 minutes and then add the sliced king oyster mushrooms and larger white beech slices.
Stir everything together for a minute or two and then pour in one litre of boiling water along with the soaked shiitake mushrooms and the liquid they soaked in, making two litres altogether. Cover the pan and let simmer for 30 minutes.
Dissolve the miso paste in a little bowl with boiling water and pour it into the broth. Take the pan off the heat and add the smaller white beech and maitake mushrooms along with the cubes of tofu. Stir in a few tablespoons of soy sauce to taste and finally garnish with your chopped coriander.
Picture: BrÃd O'Donovan
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