Combined with seaweed, dried mushrooms create a umami-filled, flavorful soup.
What You Need:
8 cups water
2 strips kombu
3/4 cup dried shiitake mushroom
1 garlic clove
1/2 cup dry sake
1 teaspoon shoyu
3 tablespoons barley miso
1 teaspoon canola oil
2-1/4 cups wild mushrooms , halved
2 large scallions, slivered
What You Do:
In a large pot over low heat, add water and kombu and cook for about 20 minutes. Do not let it boil.
Drain kombu, reserving water. To water, add dried mushrooms, garlic, sake, and shoyu. Raise heat to medium and simmer for about 30 minutes. Strain stock through a sieve.
Return stock to cleaned pot and keep warm over low heat. Into a cup, place 1/2 cup of stock, add miso, and whisk until combined. Whisk miso mixture into stock and keep warm.
Over high heat, heat a large sauté pan. Drizzle oil into pan, then add wild mushrooms and sear, stirring often, for three minutes. When mushrooms are tender, add to soup. Serve in bowls, garnished with scallions.