Miso Soup with Wild Mushrooms


Adapted from Washoku by Elizabeth Andoh
[Ten Speed Press, 2005]

Serves 4

1 recipe Mushroom Stock (recipe follows)
8 red chanterelle mushrooms
24 chestnut bolete mushrooms
2 cups spinach
½ block firm tofu (about 6 ounces), cut into cubes
3 tablespoons awase miso
4 red or green scallions, sliced diagonally

Bring the mushroom stock to a simmer and add the chanterelle and bolete mushrooms. Cook until just tender, about 2 to 4 minutes; remove with a slotted spoon and set aside. (Leave the mushrooms whole.)

Add the spinach to the simmering stock and cook until just wilted, about 2 minutes. Remove spinach with a slotted spoon and divide it evenly among the soup bowls. Add the tofu to the simmering stock and cook for one minute.

Ladle about ½ cup of the hot broth into a small bowl and add the miso. Stir well to dissolve the miso completely into the liquid and then return the mixture to the broth and stir.

Ladle evenly into the soup bowls over the spinach, and top with the mushrooms and scallions. Serve immediately.


1 scant cup dried black bolete or shiitake mushrooms
15 square inches of kombu
4½ cups cold water

Put the mushrooms in a bowl and cover by about 1 inch with boiling water. Let stand until the mushrooms are rehydrated and soft, about 20 minutes. Remove the mushrooms with a slotted spoon and tear by hand into pieces. Use a small ladle to transfer the mushroom- soaking liquid into a clean bowl, taking care to leave the grit and sediment behind.

Combine the kombu, rehydrated mushrooms and mushroom- soaking liquid in a pot and cover with the cold water. Bring the mixture almost to a boil and then lower the heat to maintain a bare simmer. Cook for 5 minutes. Let stand off heat for another 5 minutes before removing the kombu and mushrooms and reserving them for another use.

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