Steam-Roasted Mushroom Miso Soup
Cooking Time
- Cook
Ingredients
- 1 ½ cups (75 g) shimeji mushrooms, stemmed, separated
- 1 ½ cups (100 g) nameko mushrooms, stemmed, separated
- 1 ½ cups (75 g) maitake mushrooms, stemmed, separated
- 1 ¼ cups (75 g) shiitake mushrooms, stemmed, cut into quarters
- 1 ¼ cups (75 g ) eryngii (king oyster) mushrooms, stemmed, torn into long strips lengthwise
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 2 cups (450 ml) water
- 3 tablespoons white miso (adjust to taste)
Equipment
- Drop Lid
DIRECTIONS
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add mushrooms and sprinkle with salt.
Place the drop lid directly on the mushrooms and steam-roast over low heat for 4 minutes.
Remove the drop lid and gently turn the mushrooms. Replace the drop lid and simmer over low heat for another 4 minutes.
Remove the drop lid, add water, and bring to a boil over medium heat, about 4 minutes.
Once boiling, cook for 1 more minute, then turn off the heat. Dissolve the miso into the soup using a strainer or ladle. Taste and adjust as needed, then stir gently and serve hot.
Note
The mushrooms listed are examples only — any variety may be used, as long as the total quantity has a minimum of 5 cups.
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