Wood Ears and Shimeji Mushrooms Miso Soup
Recipe byShimeji mushrooms and wood ears were combined with a copious amount of wakame (yes, the seaweed) to complete this wonderful two-mushroom miso soup. We had it on Christmas Eve to go with our mostly pescetarian meal.
Ingredients
- ⅓ cup dried wood ears soaked in warm water for at least 20 minutes
- ½ to 1 cup shimeji mushrooms
- ¼ cup dried wakame soaked in warm water for at least 20 minutes
- 2 packets dashi granules
- 2 heaping tablespoons miso paste
Instructions
- 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.