Oyster Mushroom Miso Soup
Oyster Mushroom Miso Soup is a Japanese inspired soup I freestyled last weekend to use any of my unused ingredients from my vegetable bin from last week, basically it is prepared with oyster mushrooms, carrots, leeks, spring onions and celery in a dashi and miso stock base. The only new thing here that I bought was the oyster mushrooms. The first time I came across oyster mushroom was when we lived in Malaysia, I usually use them as a filler for my spring rolls which gave me good results. Moving to New Zealand, I lost contact with this type of mushroom until now when they started to show up on Asian groceries and that’s what happened last week when I saw a large bin full of these fresh morsels, I was so excited I bought some without any plans on where I will be using them. Luckily I had those left overs I mentioned above resulting to this amazing soup dish we have today.
If there is a soup full of umami then this is it just imagine four of its main ingredients are a source of this sixth taste; the miso, dashi, tamari and mushrooms, it certainly does not get any better than this.
- 200 g oyster mushrooms, bigger pieces roughly torn
- 1 carrot, julienned
- 1 tbsp white miso
- 4 cups dashi stock
- 2 cups water
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 tbsp lemon juice
- 1 stalk lemongrass
- 1 stalk leeks, thinly sliced, white part only
- 1 stalk celery, sliced
- 2 tsp minced ginger
- 4 cloves garlic, minced
- toasted sesame seeds, to garnish
- chopped spring onions, to garnish
- In a soup pot add oil then sauté leeks and celery then cook until soft.
- Add garlic and ginger and continue to sauté for 2 minutes.
- Pour dashi stock and water. Add oyster mushrooms, miso, carrots, lemongrass, tamari, lemon juice and rice vinegar, mix well then bring it to a boil then simmer in low heat for 25 minutes.
- Turn heat off then serve topped with toasted sesame seeds and chopped spring onions.