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.
