I absolutely love this Matsutake mushroom soup because it perfectly captures the serene and earthy essence of autumn, which feels like a comforting hug in a bowl. Plus, the fragrant hint of yuzu combined with the umami-rich dashi makes every sip an aromatic bliss that instantly transports me to a cozy, zen-like state.
I adore creating recipes that showcase ingredients at their seasonal best, and Matsutake Clear Soup captures the aromatic essence of matsutake mushrooms perfectly. The clear broth—4 cups of dashi stock—serves as an excellent vehicle for the umami of the mushrooms.
Matsutake makes a striking statement in this simple soup, one that deserves to be savored slowly and appreciated fully. Because the soup itself is practically a vehicle for the mushrooms, it is vital that the matsutake be of excellent quality and that it have a relatively dry texture.
Ingredients
Matsutake Mushrooms:
Highly valued for their earthy and spicy scent; low in calories and packed with protein and fiber.
Dashi Stock:
A basic stock for Japanese cooking, rich in umami taste; usually made from kombu and dried bonito.
Soy Sauce:
Contributes savoriness and umami complexity; brings in antioxidants and supplies protein.
Yuzu Peel:
Presents a newly citrus-scented aroma that is rich in vitamin C and antioxidants.
Mitsuba:
An herb from Japan that has a flavor like parsley; rich in vitamins A and C and good for your health.
Ingredient Quantities
- 4 cups dashi stock
- 3-4 matsutake mushrooms, cleaned and sliced
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon salt
- 2 pieces yuzu peel or zest
- 3-4 sprigs mitsuba, chopped
Instructions
1. Addendum, reworded:
In a pot of medium size, bring the dashi stock to a gentle simmer over medium heat.
2. Add the sliced matsutake mushrooms to the dashi that is at a low simmer, allowing the mushrooms to steep in the dashi for about 2 to 3 minutes, which should give them enough time to begin releasing their scent.
3. Combine the soy sauce, sake, and salt to taste.
4. Keep the soup at a gentle simmer for another minute, so the flavors blend together.
5. As the soup simmers, ready the yuzu peel by slicing or striping it into the thin pieces that will impart its flavor to the soup.
6. Add the yuzu peel to the pot and let the aromatic fragrance of it fill the soup.
7. Sample and modify the seasoning as necessary, making sure that the umami and citrus balance is perfected.
8. Shut off the burner and allow the soup to rest for a minute, so the flavors can settle.
9. Serve the soup into individual bowls, one for each person eating.
10. Sprinkle chopped mitsuba on top of each bowl as a garnish, and serve immediately while piping hot.
Equipment Needed
1. Medium-sized pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ladle
7. Serving bowls
FAQ
- What is dashi stock, and can I make it at home?Kombu (kelp) and bonito flakes are used to make dashi, a traditional broth that is foundational to many Japanese dishes. You can—and should!—make dashi at home. It’s as simple as simmering those two ingredients (and a few optional ones we’ll discuss in a bit) in water for a short time.
- Can I substitute matsutake mushrooms with another type?The flavor of matsutake mushrooms is one-of-a-kind, but if you must, you can substitute them with shiitake or porcini mushrooms. If you do, know that the flavor will be somewhat different.
- What is mitsuba, and where can I find it?Mitsuba is a Japanese herb that closely resembles parsley and has a flavor profile that is mild and very slightly reminiscent of celery. You might find it in an Asian grocery store. If you can’t source it, substitution with flat-leaf parsley will not be an affront to the maki you are about to create.
- How do I clean matsutake mushrooms?Carefully remove any dirt using a soft brush or damp cloth. Do not immerse them in water since they are porous and can take in fluids.
- What is yuzu peel, and can it be replaced?The citrus fruit yuzu resembles a lemon or a lime. If you can’t find it, lemon or lime zest can provide a substitute that yields a similar citrus aroma.
- Is it possible to make this soup vegetarian?You can create fully vegetarian soup using a dashi made from kombu and shiitake mushrooms.
- Can I make this soup in advance?The delicate flavors are best preserved when the dish is made fresh, but you can make the dashi ahead of time and put the soup together just before serving.
Substitutions and Variations
Dashi stock: Try using chicken stock or vegetable broth instead of dashi to create a new flavor base.
Matsutake mushrooms: Substitute shiitake or cremini mushrooms for matsutake.
Tamari or coconut aminos can be used for a similar umami taste to that of soy sauce.
Sake: Substitute dry white wine or mirin for a hint of sweetness.
Peel or zest from yuzu: For a citrusy fragrance, substitute with the zest of a lemon or lime.
Pro Tips
1. Maximize the Mushroom Aroma: When cleaning the matsutake mushrooms, use a damp cloth or brush instead of washing them under water to preserve their delicate aroma. Allowing the mushrooms to steep in the dashi for a bit longer can enhance the soup’s depth.
2. Use High-Quality Dashi: The quality of the dashi stock significantly affects the final taste of the soup. Consider making homemade dashi using high-quality kombu and bonito flakes for a richer umami flavor.
3. Finely Zest the Yuzu: To maximize the aroma and flavor release from the yuzu zest, use a microplane or very fine zester. This will ensure that the citrus note is well-distributed throughout the soup.
4. Flavor Balance: After adding the soy sauce, sake, and salt, taste and adjust the seasoning gradually. The balance of umami from the dashi and soy sauce with the subtle sweetness of the sake is crucial.
5. Fresh Mitsuba Garnish: For the best presentation and flavor, chop the mitsuba just before serving to maintain its freshness and vibrant color. Additionally, try to use fresh, crisp mitsuba for the most aromatic garnish.
Matsutake Clear Soup Recipe
My favorite Matsutake Clear Soup Recipe
Equipment Needed:
1. Medium-sized pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Ladle
7. Serving bowls
Ingredients:
- 4 cups dashi stock
- 3-4 matsutake mushrooms, cleaned and sliced
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon salt
- 2 pieces yuzu peel or zest
- 3-4 sprigs mitsuba, chopped
Instructions:
1. Addendum, reworded:
In a pot of medium size, bring the dashi stock to a gentle simmer over medium heat.
2. Add the sliced matsutake mushrooms to the dashi that is at a low simmer, allowing the mushrooms to steep in the dashi for about 2 to 3 minutes, which should give them enough time to begin releasing their scent.
3. Combine the soy sauce, sake, and salt to taste.
4. Keep the soup at a gentle simmer for another minute, so the flavors blend together.
5. As the soup simmers, ready the yuzu peel by slicing or striping it into the thin pieces that will impart its flavor to the soup.
6. Add the yuzu peel to the pot and let the aromatic fragrance of it fill the soup.
7. Sample and modify the seasoning as necessary, making sure that the umami and citrus balance is perfected.
8. Shut off the burner and allow the soup to rest for a minute, so the flavors can settle.
9. Serve the soup into individual bowls, one for each person eating.
10. Sprinkle chopped mitsuba on top of each bowl as a garnish, and serve immediately while piping hot.
