Japanese Clear Mushroom Soup (Suimono)

Ingredients

• 6 cups Water
• 4 inch Kombu (Dried Kelp)
• 4 large Dried Shiitake Mushrooms
• 4 oz Fresh Shiitake Mushrooms
• 2 tbsp Rice Wine (Mirin)
• 1 tsp Sea Salt
• 2 stalks Green Onions

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of Water with the 4 inch Kombu and the 4 large Dried Shiitake Mushrooms. Let this soak for at least 30 minutes to create the dashi. This soaking time helps to draw out the deep mushroom and seaweed flavors.
2. 2Carefully remove and discard the 4 inch Kombu from the pot. Slice the 4 oz Fresh Shiitake Mushrooms into 1/4-inch thick slices.
3. 3Place the pot with the dashi and dried shiitake mushrooms over medium heat. Bring the liquid to a gentle simmer, about 180°F (82°C). Add the sliced 4 oz Fresh Shiitake Mushrooms to the simmering dashi.
4. 4Continue to simmer the soup for 10 minutes. The fresh mushrooms should become tender and slightly softened, and their earthy aroma will fill the kitchen.
5. 5Stir in the 2 tbsp Rice Wine (Mirin) and the 1 tsp Sea Salt. Taste the soup and add more salt if needed, but be careful not to over-salt.
6. 6Ladle the hot soup into four bowls. Finely chop the 2 stalks Green Onions and sprinkle them over the top of each bowl as a garnish before serving.

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