Savory Mushroom and Potato Miso Soup
Mushroom Miso Soup with Potatoes – A Hearty and Flavorful Delight!
Experience the rich, umami-packed flavor of this miso soup, where shiitake and enoki mushrooms meet the comforting sweetness of potatoes and onions. It’s a deeply satisfying and delicious Korean comfort food that’s perfect for any meal.
Main Ingredients- 140g Shiitake mushrooms (about 3-4)
- 140g Enoki mushrooms (about 1.5 handfuls)
- 1 medium Potato
- 1/4 medium Onion
Cooking Instructions
Step 1
In a large pot, pour in 1200ml of rice water. Place the miso paste (60g) in a fine-mesh sieve and dissolve it into the water. Using rice water helps the miso dissolve smoothly, resulting in a clear and clean soup base.
Step 2
Add the 10 small dried anchovies to the miso-infused rice water and bring to a boil. The anchovies will add a wonderful depth of flavor and umami. You can remove them later for a clearer broth.
Step 3
Once the water begins to boil, use a spoon to skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clean and refreshing taste.
Step 4
After the broth has simmered and the anchovies have imparted their flavor, remove the anchovies. Add the prepared potato (peeled and cut into about 1cm thick slices), shiitake mushrooms (stems removed, torn or sliced), and enoki mushrooms (ends trimmed, separated into strands). Simmer over medium heat for about 5-7 minutes, or until the potatoes are tender.
Step 5
When the potatoes are nearly cooked, add the thinly sliced onion (1/4 piece). Let it simmer for a few more minutes until the onion becomes translucent and sweetens the broth. Taste the soup and adjust seasoning if necessary, adding a little more miso paste or salt.
Step 6
Serve hot, ideally with a bowl of steamed rice, for a perfectly comforting and satisfying meal! Enjoy this simple yet deeply flavorful mushroom miso soup.
