This vegan Japanese mushroom soup was the one of the clear soups most frequently on the table at my home. A cup of soup and a bowl of rice are the essentials in the Japanese meals. There are basically 2 kinds of soups: miso-shiru (miso soup) or osuimono (clear dashi soup). The osuimono (clear dashi soup) can bring out the natural flavor of its ingredients, so this is the best way to enjoy the flavor and umami of mushrooms.
I love using maitake mushrooms because it has the good mushroomy aroma and rich umami. Luckily, my local costco has the big package of organic maitake mushrooms with a reasonable price.
I recommend you to use at least two kinds of mushrooms for the texture and the depth of flavor. I used maitake and shimejimushrooms this time, but I also love using shiitake, eryngii, and enoki mushrooms!
The soup has tofu and daikon radish, so it can be very satisfying entree size soup too. Serve the soup with chopped green onion and shichimi togarashi pepper, if you love spicy kick!
The vegan Japanese mushroom soup goes really well with the seasoned rice dishes such as sushi 0r takikomi-gohan (the rice cooked with stock with various ingredients). Try the soup with this delicious and colorful SALMON AND EGG SUSHI BOWL!
Japanese Clear Mushroom Soup
- 4 cups water
- 1 tbsp + 1 tsp soy sauce
- 1 tbsp mirin
- 1x2 inch pieces kombu seaweed (dried kelp)
- 4 oz daikon radish, cut into 2 inch strips
- 6 oz assorted mushrooms, tear by hand or cut into strips (I use maitake & shimeji mushrooms.)
- 1/2 package Japanese soft tofu, cut into 1/2 inch squares
- 1 tbsp kosher salt
- 1.5 tbsp corn starch, mixed with 1.5 tbsp cold water (slurry)
- 1 tbsp ginger, peeled and finely shredded
- 2 ea green onion, chopped
- shichimi-togarashi pepper, to garnish
In a pot, heat 4 cups of water, soy sauce, mirin, and kombu seaweed. Right before it comes to boil, remove the kombu and discard.
Add daikon radishes and simmer. Once daikon radishes are cooked through, add mushrooms and tofu. Season with kosher salt.
Bring the pot to a boil. Pour the slurry in the pot and bring to a boil again to thicken the liquid. Turn off the heat and add ginger. Serve it immediately with green onion and shichimi-togarashi pepper.