Mushroom Miso Soup — Vegetarian Dashi From Scratch скачать в хорошем качестве

Mushroom Miso Soup — Vegetarian Dashi From Scratch

This mushroom miso soup is a vegetarian miso soup from scratch: we build a kombu + dried shiitake dashi (no bonito) for proper depth, then finish gently with red miso, silken tofu, and a quick blanch of greens (samphire or wakame). The method works with any vegetables — once you’ve got the dashi right, the rest is plug-and-play. 0:00 - Intro 0:15 - Making Kombu Dashi 1:13 - Making Dried Shiitake Mushroom Dashi 2:21 - Trimming the Dried Shiitake Mushrooms 2:57 - Adding Samphire 3:30 - Adding Silken Tofu 3:58 - What Kind Of Miso Should You Use? 4:31 - How to Add the Miso Without Lumps 5:25 - Adding the Mushrooms 6:20 - Adding Scallion & Shichimi Togarashi I made this for the first time when I was hosting a vegetarian friend, but it was so good that we’ve made most of our miso soups this way ever since — similar to what happened with my Mapo Tofu recipe. To make good miso soup, you need two things: a good dashi and quality miso paste. Mushroom dashi is very easy to make. My favourite method is simply leaving dried mushrooms and kombu in water overnight — what I like to call a cold-brew dashi. In reality, though, I rarely plan ahead to make miso soup, so in the video I’m making it on the day. It only takes about half an hour. The rehydrated mushrooms add a lot of flavour and texture when you add them back to the soup (minus the stems, of course). I don’t quite know why I switched off the stove when making the mushroom dashi in the video — I think it was for the camera. The usual reason for doing this is to keep the dashi clear. Since this is miso soup, there’s no need for a perfectly clear broth, so I’d actually leave the heat on to extract more flavour and speed up the softening of the mushrooms. As for miso paste, I could write essays on the subject. The short version is this: the shorter the fermentation (think white miso), the milder and sweeter the flavour; the longer the fermentation (think darker miso), the deeper and more savoury it becomes. My personal preference for miso soup has always been red miso, which I find the most balanced. I almost never use white miso, as I find it far too sweet. ⸻ Ingredients Red miso (aka miso) — 200 g Dried shiitake mushrooms — 40 g Kombu (Japanese dried seaweed) — about 2 A5 sheets Water — 1.2 litres A selection of fresh mushrooms (optional) Samphire (optional) Firm silken tofu (optional) — microwaved for 1:30 and drained Spring onion — green part only, sliced Shichimi togarashi (Japanese seven-spice) — to taste ⸻ Directions 1. To make the dashi, add the kombu and water to a pot and bring it to a bare simmer. Remove the kombu and add the dried mushrooms. Unlike in the video, there’s no need to switch off the heat. Simmer for 30 minutes. 2. Strain the broth into another pot. Remove the stems from the mushrooms and add the caps back in. 3. Bring the broth back to a bare simmer and add the samphire and tofu. Reduce the heat to low (induction 3). 4. Using a sieve, add the miso paste and whisk until fully dissolved. 5. Add the fresh mushrooms and cook until softened. 6. Garnish with spring onion and shichimi togarashi. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #misosoup #vegetarianrecipes