Mushroom and Daikon Soup
⏲️ 30 minutes
🍽️ Serves 4
Tested by Simple Supper
Tested by Simple Supper
Notes
You can also use tofu skins instead of tofu. To serve as a main dish, serve with noodles.
Ingredients
- 6 dried shiitake mushrooms
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 clove garlic, finely chopped
- ¼ cup dry wine
- 1 piece kombu, rinsed (optional)
- 150 g fresh mushrooms
- cleaned and sliced
- ¼ cup soy sauce
- ¾ cup daikon, peeled and cut into small cubes
- ½ cup silken tofu, cut into small cubes
- Salt
- Black pepper
- Lemon juice (optional)
- 1 chopped green onion
- sesame seeds
Instructions
- Cover shiitake mushrooms with hot water in a small bowl to rehydrate.
- Heat 1 tbsp oil in a large pot over medium-low heat. Add the sliced onion and cook until translucent. Add garlic and continue cooking until fragrant, about 1 more minute.
- Add 1/4 cup of wine, and cook until it's reduced by half. Add 4 ⅔ cups water plus ⅓ cup soaking water from the mushrooms. Add in the kombu, if using.
- Bring the pot to a full boil, then reduce the heat to low, and remove and reserve kombu. Drain the shiitake mushrooms and slice the caps (if they have large, hard stems, remove and discard). Add them to the pot, together with the fresh mushrooms and soy sauce.
- Cut kombu into bite-size pieces and return to the pot. Add in the cubed daikon and simmer for 3 to 5 minutes, until it softens. If using tofu, add it at the end.
- Taste and season with salt and pepper and a bit of lemon juice.
- Serve topped with chopped green onions and sesame seeds.