Japanese Vegetables in Dark Bean Soup

Name: Japanese Vegetables in Dark Bean Soup (Naméko Iri No Miso Shiru )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 3½ cups dashi (Basic Soup Stock); ¾ cup naméko (slippery mushrooms); ¾ cup naméko (slippery mushrooms); 2–2½ tablespoons Sendai miso (dark bean paste); 2–2½ tablespoons Sendai miso (dark bean paste); ¼ teaspoon salt; 1 scant teaspoon soy sauce; 10–12 stalks mitsuba (trefoil) or coriander; 10–12 stalks mitsuba (trefoil) or coriander; ½ block tōfu (bean curd), about 4 ounces; ½ block tōfu (bean curd), about 4 ounces

Naméko Iri No Miso Shiru

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Slippery, full-bodied golden mushrooms are paired with cubes of silky white bean curd in a pungent, dark soup. Garnished with crisp and aromatic trefoil, this soup is an interesting assortment of textures and flavors.

Ingredients

¾ cup naméko (slippery mushrooms)
3½ cups dashi (Basic Soup Stock)

Asia
Japan
Pescatarian
Soup

Method

Blanch the slippery mushrooms in rapidly boiling water for 1 minute and drain them well (they will still be slippery). In a saucepan, heat the basic soup stock, season it with the soy sauce and salt, and add the blanched mushrooms. Simmer the soup for 2–3 minutes.

In a separate bowl, dissolve the bean paste in a bit of hot soup, then return this paste to the saucepan and stir to distrib