Why the combination of shimeji and wood ears? To be honest? Because they were what we had. Soup wasn’t really part of the planned menu for Christmas Eve but my daughter Sam asked, and… well, why not?
I could have made a basic miso soup but when I was retrieving the packets of dashi from one of the shelves underneath the kitchen island, I found a bag of dried wood ears. Not a lot but, if added to the leftover shimeji in the fridge, we could have a chunky miso soup. And that was how my wood ears and shimeji mushrooms miso soup came to be.
Wood Ears and Shimeji Mushrooms Miso Soup
- In a pot, heat eight cups of water until boiling.
- While waiting for the water to boil, finely slice the wood ears and cut off the root ends of the shimeji.
- Wring out the excess water from the wakame and finely slice the seaweed.
- When the water is boiling, scoop out a cup and reserve.
- Into the reserved cup of water, stir the miso paste until dissolved.
- Add the shimeji and wood ears to the boiling water and cook for half a minute. Lower the heat so that the water is barely simmering.
- Stir in the wakame.
- Empty the packets of dashi granules into the pot of water. Stir.
- Turn off the heat. Stir in the diluted miso paste.