Nutritious miso soup with shiitake mushrooms – like from Japan

ingredients

20 g fresh ginger 150 ml dashi (fish soup base) 50 ml Japanese sake alcohol 90 g miso paste 1 liter chicken or vegetable broth (broth) 200 g dried ramen noodles 30 g seaweed

Topping

4 pcs egg 2 pcs young spring onion 1 tin sterilised corn 50 g dried shiitake mushroom

step

Hot Japanese soup of fermented red miso paste in ginger onion, corn, bentó egg and the inseparable queen of shiitake mushrooms. It’s not as difficult as it looks 🙂

1.

Soak the dried shiitake mushrooms for 30 minutes and the kombu seaweed according to the instructions on the package.

2.

Clean and grate ginger, mix with dashi (if we don’t have kombu broth, we can use vegetable or chicken broth.) Add sake and miso paste. I used red this time, but you can also use light. Mix everything thoroughly.

3.

Bring the mixture to a boil and set aside. This will form the base of the soup – tare.

4.

Meanwhile, prepare the goodies for the topping. The kombu seaweed needs a long cooking time, about an hour, so you can cook it in advance. Once cooked, cut into strips.

5.

Remove the shiitake mushrooms from the water and briefly pan fry them.

6.

Cook the eggs for 6-8 minutes. To make the Japanese delicacy of bentó eggs, after cooking and cooling, peel them and place them in soy sauce for 2-3 hours. They will get an interesting coloration and a delicious taste. Cut them in half.

7.

Cut the scallions and drain the corn from the can. You should now have all the necessary accompaniments for the soup.

8.

Prepare the Vegetable Recipes as directed and bring the soup base to a boil – tare and broth separately.

9.

Prepare heated bowls. Divide the boiling tare into them first, add the pasta.

10.

Pour the boiling broth and top with the sliced eggs, chopped seaweed, corn and spring onions. Enjoy!