Mushroom Miso Soup

cooking.nytimes.com

Carrie Thompson

subheading: FOR THE DASHI:

1 piece of kombu, about 6 inches square

3 large dried shiitake mushrooms, crumbled

3 teaspoons light soy sauce

2 teaspoons mirin

2 tablespoons sake

2 teaspoons sugar

Salt to taste

subheading: FOR THE SOUP:

3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups

3 ounces King oyster mushrooms, thinly sliced

2 teaspoons sesame oil

2 teaspoons light soy sauce

½ teaspoon grated garlic

1 teaspoon grated ginger

Salt and pepper

3 tablespoons white or red miso

6 ounces silken tofu, at room temperature

subheading: FOR GARNISH (OPTIONAL):

Enoki mushroom tips

2 tablespoons slivered scallions

4 shiso leaves, slivered

Sunflower sprouts

2 tablespoons slivered toasted nori

Pinch of crushed red pepper

Toasted sesame seeds

Directions at cooking.nytimes.com

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