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Miso Soup with Mushrooms, Potato and Shungiku

February 22, 2012

Miso Soup with Mushrooms, Potato and Shungiku

When I see the wide variety of  mushrooms at the Asian grocery store, I immediately think about making soup. The last time I was at the Asian store, I bought two types of oyster mushrooms and one package of shimeji mushrooms. Although I am going to use just one type of oyster mushroom in this recipe, I recommend trying out the other types that are available; there are so many interesting shapes and textures. The shimeji mushrooms are a good choice for soup as they float and they have beautiful look with their long stems and button tops.

I really like the idea of putting mushrooms in soup all by themselves, as they add wonderful flavor to broth, but the addition of  green vegetables and potatoes makes it a substantial meal. I added shungiku, the edible leafy chrysanthemum, but you could use watercress or arugula. If you can’t find taro potatoes, you can use any kind of potato.

Miso Soup with Mushrooms, Potato and Shungiku 

Serves 2

2 cups dashi stock

2 small taro potatoes, peeled and cut into bite-size pieces

¼ bunch shimeji mushrooms, about 2 ounces

4 oyster mushrooms, about 1 ounce

3 tablespoons miso

½ block tofu (6 ounces), cut into ¾ inch squares

1 bunch shungiku, (edible leafy chrysanthemum), about 4 ounces or 1 cup chopped pieces

1.  Bring the dashi stock to a boil in a 3-quart pot. Add the taro potatoes and boil for one minute; turn down the heat to medium, cover and cook the potatoes until they are tender, about 5 minutes.

2. While the potatoes are cooking, prepare the mushrooms by washing them quickly in water. Trim off the ends of the shimeji mushrooms. Set aside. Slice each oyster mushroom into 4 or 5 slices.

3. After the potatoes are cooked, turn down the heat to a low simmer. Add the mushrooms and simmer, covered, for 3 minutes, until they are cooked.

4. Take 2 tablespoons of broth out of the soup and mix it with the miso to make a smooth paste. Stir the miso paste back into the soup. After adding the miso, let the soup simmer, but do not let the soup come to a boil or this will spoil the taste of the miso. Next add the tofu and stir the soup gently. After the tofu is heated through, add the shungiku. Press the shungiku into the broth, without mixing it in. After it is heated through, serve immediately.

5. Divide the soup into two bowls carefully, so the tofu and other ingredients retain their shape, and each ingredient is visible.  Serve hot.

Remove the hairy peel of the taro potatoes. The taro potato is kind of slimy, that's normal.

Cut potatoes into slices and in a half-moon shape.

Cut the ends off the shimeji mushrooms and discard. Leave the rest of the mushroom whole.

Slice the oyster mushrooms in strips.

Cut the shungiku into 1-inch pieces.

Cut the tofu into 3/4 inch blocks.

Bring the potatoes to a boil and cook until tender.

Add the mushrooms.

Make a paste with the miso and a little liquid from the soup.

Add the miso paste to the soup.

Add the tofu and shungiku (or other greens). Heat through and serve immediately.


From → Recipes, Soup

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