Matsutake Miso Soup

  • Preparation: 15 min
  • Cooking: 30 min
  • Portions: 4

Ingredients

    • 1,6 l water
    • 10g (4 leaves) kombu algae
    • 2 tblspn grated ginger
    • 10g bonito flakes
    • 2 tbslpn miso
    • 30 g dried Matsutake
    • 1 tblspn Matsutake powder
    • 2 scalions, chopped

Preparation

 In a pot, add the kombu algae to the water and boil for 5 mins; remove the pot from heat and remove the algae from the broth (chop, and set aside for later);

Add the bonito flakes and ginger to the broth and infuse for 10 mins; Strain the broth through a sieve, keeping the broth and throwing out the bonito flakes and ginger;

Add the dried matsutake and powder to the broth and infuse 20 mins over a medium flame without bringing the broth to a boil; remove from flame and stir in the miso so that it dissolves; stir in the algae;

Serve hot with a green onion garnish.
 

Related products available at Mycoboutique