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      RECIPE TITLE "Miso Soup with Mixed Mushrooms -- Kinokozukushi Miso-shiru" from The Japanese Kitchen: 250 Recipes in a Traditional Spirit Copyright Hiroko Shimbo

    yieldsYields 3 to 4 servings. time ---- difficultyeasy

    When I find various types of mountain mushrooms at markets in autumn or early spring, I make mushroom-studded miso soup. The types of mushrooms available today in Japan are diverse -- from traditional shiitake, maitake, shimeji, and enokitake to newly introduced oyster mushrooms, chanterelles, and Portobello mushrooms.

    Choose and mix those that are in season and available in your neighborhood. This preparation is super-simple!


    7 ounces assorted fresh mushrooms
    2 teaspoons sesame oil
    2 tablespoons diced onion
    3 tablespoons thin scallion disks, both green and white parts
    2-1/2 cups dashi (fish stock)
    2 tablespoons akamiso (brown miso)

    Shichimi togarashi (seven-spice powder)


    Clean the mushrooms quickly under cold running water, and wipe them dry with a paper towel. Cut the mushrooms into thick strips.

    Immediately before serving time, heat the sesame oil in a medium pot over medium heat. Reduce the heat to low, add the onion, and cook until the onion is soft, 2 to 3 minutes. Increase the heat to medium-high, add the mushrooms and scallions, and cook, stirring for 10 to 20 seconds.

    Add the dashi, and bring the mixture to a boil. Add the miso and stir until it dissolves.

    Serve the soup immediately, sprinkled with seven-spice powder.

    HOT! We recommend:

    The Japanese Kitchen The Japanese Kitchen
    In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Hiroko Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals. In Part Two, shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like miso soups, hearty yet refined chicken, duck and meat entrees, delicious fish and shellfish preparation and lots of Japan's famous sushi, rice-bowl and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet.


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