Miso and mushroom soup is a classic of autumn gastronomy, nothing better than welcoming the first cold nights with a soup that comforts the body. Miso or 'source of flavor' is a condiment that is given multiple benefits in Japanese cuisine. This dish is mainly composed of fermented soybeans, sea salt and the koji mushroom. The broth is an essential base of Japanese food, its raw material is seaweed and it is sold in powder form, this product is known as Hondashi.
It is a dish with vegan characteristics, quite nutritious and easy to prepare.
INGREDIENTS:
- 1 liter of water
- Hondashi Broth
- 15 grams of wacame seaweed, nori or pieces of foil
- 1 package of Asian mushrooms or those of your preference
- 1 leek
- 2 cloves of garlic
- miso paste
- 3 chives
- Grated ginger to taste
PREPARATION:
-Sauté the garlic, leek, finely cut onions and add a touch of ginger.
-When the onions are transparent, add the mushrooms and continue frying for five more minutes. When you have completed the time, turn off and reserve.
-Separately, in a pot, prepare the liter of broth, adding three tablespoons of Hondashi and bring to a boil. At this point, add what you reserved in the previous step.
-In another pot, place a tablespoon of miso paste in 250 ml of water, heat without boiling or until this paste is completely dissolved, and add to the soup.
Serve by adding the preparation to the bowls and garnish with a few stems of raw chives on top.