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Japanese Clear Mushroom Soup
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Japanese Clear Mushroom Soup

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 cups water
  • 1 tbsp + 1 tsp soy sauce
  • 1 tbsp mirin
  • 1x2 inch pieces kombu seaweed (dried kelp)
  • 4 oz daikon radish, cut into 2 inch strips
  • 6 oz assorted mushrooms, tear by hand or cut into strips (I use maitake & shimeji mushrooms.)
  • 1/2 package Japanese soft tofu, cut into 1/2 inch squares
  • 1 tbsp kosher salt
  • 1.5 tbsp corn starch, mixed with 1.5 tbsp cold water (slurry)
  • 1 tbsp ginger, peeled and finely shredded
  • 2 ea green onion, chopped
  • shichimi-togarashi pepper, to garnish

Instructions

  • In a pot, heat 4 cups of water, soy sauce, mirin, and kombu seaweed. Right before it comes to boil, remove the kombu and discard. 
  • Add daikon radishes and simmer. Once daikon radishes are cooked through, add mushrooms and tofu. Season with kosher salt.
  • Bring the pot to a boil. Pour the slurry in the pot and bring to a boil again to thicken the liquid. Turn off the heat and add ginger. Serve it immediately with green onion and shichimi-togarashi pepper.