Soup: Miso Tofu Mushroom
by Lishka DeVoss

You can use any mixture of mushrooms: King oyster, shiitake, beech, alba, brown clamshell, forest nameko, trumpet royale, velvet pioppini, nebrodini bianco. Explore.

YIELD 2 servings

INGREDIENTS

2 tbsp white or red miso
10 ounces soft tofu, room temperature and cut into cubes

DASHI:
1 piece of kombu, about 3-inch square, wiped with a damp cloth
2 large dried shiitake mushrooms, broken up
1/2 tsp sugar
2 tsp soy sauce
1 tsp mirin
1 tbsp sake
4 cups water

PREP BOWL (whisked together):
1 tsp sesame oil
1 tsp light soy sauce
1/4 tsp grated garlic
1/2 tsp grated ginger
Salt and pepper

BOWL (tossed with PREP BOWL and then marinated for 10 minutes):
2 ounces fresh shiitake mushroom caps, thinly sliced
2 ounces King oyster mushrooms, thinly sliced

GARNISH (optional):
Enoki mushroom tips
scallions, chopped
shiso leaves, slivered
sunflower sprouts
toasted nori, slivered
togarashi

PREPARATION

1. Place DASHI over medium heat, allow to barely reach a boil, then reduce heat and simmer for about 30 minutes.

2. While DASHI simmers, make BOWL.

3. Strain DASHI through a fine-mesh sieve; return to pot and continue simmering. Add BOWL; cook gently for about 5 minutes, until mushrooms are just tender.

4. Stir miso into 1/2 cup hot DASHI to dilute, then return miso-broth mixture to pot. DO NOT let the soup boil.

5. To serve, place 5-ounces of tofu cubes in each bowl and ladle out soup on top. Garnish as desired.

NOTE DASHI can be prepared up to 2 days in advance.

Updated 2020-11-14

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