Japanese Mushroom Soup Recipe

Japanese Mushroom Soup Recipe is made with mixed mushrooms (shiitake, enoki, and oyster mushrooms), sesame oil, garlic, ginger, vegetable broth, soy sauce, miso paste, rice vinegar, sesame seeds, green onions, and chili flakes. This comforting Japanese Mushroom Soup recipe creates a delicious and warming soup that takes about 30 minutes to prepare and can serve up to 4 people.

Japanese Mushroom Soup Recipe Ingredients

• 200g mixed mushrooms (shiitake, enoki, and oyster mushrooms work best)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon miso paste (white or yellow)
• 1/2 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 2 green onions, thinly sliced (for garnish)
• Fresh cilantro or parsley (optional, for garnish)
• 1/2 teaspoon chili flakes (optional, for a slight kick)
• Salt and pepper to taste

Japanese Mushroom Soup Recipe Instructions

1. Prepare the mushrooms Clean and slice the mushrooms into thin strips. Set them aside.
2. Sauté aromatics In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Cook the mushrooms Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
4. Add the liquids Pour in the vegetable broth and bring the soup to a simmer. Stir in the soy sauce, miso paste, and rice vinegar. Continue to simmer for another 5-10 minutes to allow the flavors to blend.
5. Season Taste the soup and adjust with salt, pepper, or a bit more soy sauce if needed. If you like some heat, you can add chili flakes at this point.
6. Serve Ladle the soup into bowls. Garnish with toasted sesame seeds, sliced green onions, and cilantro or parsley (if using).
7. Enjoy Serve hot, and enjoy this comforting Japanese-inspired mushroom soup!

Recipe Tips

• Enhance Umami Flavor: Add a small piece of kombu (dried seaweed) to the soup while simmering. This will infuse the broth with rich umami, a key flavor in Japanese cuisine.
• Use Fresh Ginger: Fresh ginger provides a much brighter, more aromatic flavor than powdered ginger. Grating it finely helps it blend seamlessly into the soup.
• Toasted Sesame Oil: Use toasted sesame oil for a deeper, nuttier flavor. If you only have regular sesame oil, try adding a dash of sesame seeds during cooking for added depth.

How To Store Japanese Mushroom Soup Recipe

Refrigerate: Cool the Japanese Mushroom Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to a freezer-safe container or resealable freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Japanese Mushroom Soup Recipe

On the Stovetop: Pour the leftover soup into a pot and heat it over medium heat, stirring occasionally. Reheat for about 5-7 minutes, or until it’s hot all the way through.

In the Microwave: Transfer a portion of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Air Fryer: Transfer the soup to an air fryer-safe dish, covering it loosely with aluminum foil. Preheat the air fryer to 350°F (175°C) and reheat for 5-7 minutes, checking halfway to avoid overheating or drying out the soup.

What To Serve Japanese Mushroom Soup Recipe

Japanese Mushroom Soup Recipe pairs well with steamed rice, crispy tempura, seaweed salad, and sushi rolls. It can also be served alongside pickled vegetables, edamame, grilled fish, and gyoza for better savoring of the meal.

Frequently Asked Questions

Can I use different types of mushrooms for this soup?

Yes! While shiitake, enoki, and oyster mushrooms are commonly used in Japanese mushroom soup, you can use any type of mushroom you prefer. Button mushrooms, cremini, or porcini mushrooms will also work well.

Can I make this soup vegan?

Yes! Simply use vegetable broth and ensure the soy sauce and miso paste are vegan-friendly. This soup is naturally vegan if you stick to these ingredients.

How can I make this soup spicier?

To add more heat, you can include extra chili flakes or even some fresh chopped chili peppers. You can also add a splash of sriracha or chili paste for more spice.

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