Hearty Shiitake Mushroom And Miso Soup Food
MISO SOUP WITH SHIITAKE MUSHROOMS
A delicious Japanese soup with mushrooms and tofu.
Provided by Claudia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g
WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
- In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
- Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
- To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
SHIITAKE MUSHROOM AND SWEET ONION BURGERS
Steps:
- Preheat grill to medium heat.
- Heat a skillet over medium-high heat. Add the olive oil and butter. When melted, add the onion and cook until translucent, about 5 minutes. Add the mushrooms, sea salt, and pepper, to taste. Cook until the mushrooms are tender, about 5 minutes. Remove the pan from the heat and allow to cool. In a large bowl, combine the cooled onion mixture and ground beef with sea salt and pepper to taste. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
- Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
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- Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallots, garlic and ginger. Cook for 1 minute or until the shallots soften, and then stir in the mushrooms. Cook for about 3 minutes, or until the mushrooms begin to soften.
- Add the vegetable stock and miso. Stir the broth to completely dissolve the miso, and then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot.
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- Add the cabbage, chayote and tomatoes to the boiling water. Cook until softened, about 10 minutes.
- Stir in the mushrooms and cook for another five to seven minutes, depending on how large the mushrooms are.
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- Rinse the mushrooms, pat them dry, and trim the stems. Separate the stems from the mushrooms and place them in a slow cooker. Slice the mushroom tops into ¼-inch-thick slices and keep them covered and chilled in the refrigerator for later.
- Trim the roots off the scallions and discard. Toss the white and light green pieces into the slow cooker. Thinly slice the dark green pieces and keep them covered and chilled in the refrigerator for serving.
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- Prepare the mushrooms by remove the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
- Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a few pinches of salt and stir. Let the mushrooms cook until soft, about 5 minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the simmer water into a small bowl and add the miso paste, stirring until it dissolves, then add it back into the soup pot. Simmer over low heat for 15 minutes.
- Bring a medium pot of water to a boil. Prepare the noodles according to the instructions on the package (*I prefer to cook them fairly al dente, because they will be going into the hot soup). Drain the noodles and add them to the soup pot, followed by the spinach, tamari (or soy sauce, if using), sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to taste with tamarin and a drizzle of toasted sesame oil.
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