Wild Mushrooms Soup
….A few days ago, I experienced severe pain due to indigestion. Despite that, I had to dine out because of an unavoidable lunch appointment. Fortunately, it was at the Japanese restaurant @nobu in Palo Alto, so I felt a bit more at ease. As I perused the menu, my eyes settled on the wild mushroom soup. Without hesitation, I decided to order it, feeling grateful to find something suitable given my condition.
From that moment, curiosity enveloped me. What would the soup look like? How would it taste? Would it offer relief? It reminded me of the preciousness of good health. Eventually, they elegantly presented the dish on a beautiful plate. Its visual presentation seemed rather simple — clear broth with a few enoki mushrooms afloat. Upon tasting it, I discovered a rich medley of mushrooms. Ah! It was delicious and incredibly comforting. I tried to decipher the flavors, contemplating the broth it might contain. While savoring each spoonful, I noted down the recipe. I opted for a base dashi to @comble0’s tsuyu and added a hint of sauce to similar the taste. It appears that selecting one’s preferred mushrooms could further enhance the experience. It’s another heartening and nourishing soup to cherish.
Servings: 2
Time: 20 minutes plus one day is required to make tsuyu
Ingredients:
- 150 ml tsuyu
- 250 ml water
- 1 tbsp udon soup base
- 100 g shiitake mushrooms, sliced
- 150 g alba mushrooms
- 150 g brown alba mushrooms
- 50 g enoki mushrooms
- 3 green onions, minced
Cooking Instructions:
- Heat a pot over medium-high heat and add the tsuyu, water, and udon soup base to it.
2. Add the shiitake mushrooms, alba mushrooms, and brown alba mushrooms to the pot, then cover with a lid and boil for 2 minutes.
3. After 2 minutes, add the enoki mushrooms to the pot, and then turn off the heat.
4. Serve it hot and sprinkle some green onion on top of the soup.
You can also view this recipe on Instagram.
