While I was at Sanko getting the ingredients for dashi I saw that they had fresh Shimeji mushrooms. I have been able to find shiitake and enoki mushrooms at local grocery stores but not shimeji. I quickly picked up a package. This was a tasty miso soup.
Shimeji and Aburage Miso Soup
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2
ingredients
- 1 cup dashi
- 2 ounces shimeji mushrooms
- 1 piece of aburage
- 1 tablespoon dill (chopped)
- 1 tablespoon miso (gluten free for gluten free)
directions
- Bring the dashi, shimeji and aburage to a boil in a small sauce pan.
- Remove from heat.
- Add the dill.
- Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
- Add the miso back to the soup.
- Pour the soup into a bowl.
Does this soup look tasty? Check out the Closet Cooking Soup Cookbook Tasty Soups!
Hooray! I’m always so happy when someone comes up with an ingredient that’s completely new to me. As the event goes on longer and longer, it happens less often. (Which is not all bad; it means I’m learning a lot. I hope everyone else is too!) But this type of mushroom is completely new to me. Thanks for participating and sharing something new.
I just saw Shimeji mushrooms at an Asian supermarket the other day. Do they taste the same as enoki or shitake mushrooms?
They did not really have a strong flavour but they had a nice meaty texture. I liked them and I look forward to further experimenting with them. That sounds like a tasty test though… I will have to get all three of them (Shitake, Enoki and Shimeji) and compare them at the same time.
I´ll be eager to hear your rating of these mushrooms, so I´ll be back some time. 🙂
Thank you for sharing this recipe. I made this for the first time and it is a hit with my folks !