Yellow Miso Soup with Bean Curd and Fresh Shiitake Mushrooms
Published by Houghton Mifflin Harcourt
This starting soup will be delicious any way you serve it—but it would be really special in wan, the small Japanese bowls with matching lids (generally black lacquerware, but sometimes ceramic or porcelain).
Total Timeunder 1 hour
Taste and Texturecreamy, salty, savory, umami
Type of Dishhot soup, soup
- 2 tablespoons vegetable oil
- 6 medium shlitake mushrooms, stems removed, caps sliced ¼ inch thick
- Kosher salt
- 6 cups Dashi
- ½ cup plus 1 tablespoon yellow miso paste
- 4 ounces soft bean curd in small dice, at room temperature
- 3 scallions, sliced very thinly on the blas
Heat the oil in a medium skillet over medium heat. Add the mushrooms and gently cook without browning them, stirring occasionally, until tender and just cooked through, about 5 minutes. Season lightly with salt, remove from the heat, and set aside.
Bring the dashi to a bare simmer in a medium saucepan. Stir in the miso paste, mashing it against the sides of the pot to help it dissolve. Keep the soup at no more than a bare simmer.
Divide the mushrooms, bean curd, and scallions among six small soup bowls. When ready to serve, divide the soup among the bowls, top with lids if possible, and pass immediately.
2005 David Rosengarten