Japanese Clear Mushroom Soup (Suimono)

Ingredients

• 6 cups Water
• 10.16 cm Kombu (Dried Kelp)
• 4 large Dried Shiitake Mushrooms
• about 113 g Fresh Shiitake Mushrooms
• 2 tbsp Rice Wine (Mirin)
• 1 tsp Sea Salt
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of Water with the 10.16 cm 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 10.16 cm Kombu from the pot. Slice the about 113 g Fresh Shiitake Mushrooms into 0.635 cm thick slices.
3. 3Place the pot with the dashi and dried shiitake mushrooms over medium heat. Bring the liquid to a gentle simmer, about 82°C. Add the sliced about 113 g 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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