When I tried this Japanese Mushroom, Tofu and Vermicelli Soup I was surprised, it was so damn tasty the umami flavour lingers in your mouth it becomes so addictive, honestly I can replace any chicken soup with this one
- 8 pcs dried shiitake mushrooms
- 75 g fresh enoki mushrooms or 400 g can enoki mushrooms (drained)
- 1 block soft tofu, cubed
- 100 g vermicelli noodles
- 6 in strip Kombu
- 5 cups chicken stock (For vegetarians you can use a good vegetable stock)
- 1 1/2 cup boiling water
- 2 tbsp soy sauce
- 2 tbsp yellow miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 3 stalks spring onions, chopped
- sea salt
- Place dried shiitake mushrooms in a mug then fill it up with 1 cup of boiling water. Set it aside for 20 minutes or until mushrooms are fully rehydrated. Remove mushrooms from mug then thinly slice them, set aside and reserve soaking liquid.
- In a pot combine together soaking liquid, chicken stock, Kombu, soy sauce, yellow miso paste, mirin and sake then bring it to a boil and simmer for 5 minutes in low heat.
- Add sliced shiitake mushrooms, enoki mushrooms and vermicelli, bring back to a boil then simmer for 5 minutes.
- Add the tofu then simmer for 3 more minutes. Season with sea salt if needed.
- Scoop in bowls then serve with hot, garnish with spring onions.