What are maitake mushrooms?

Used extensively in Japanese cooking, this fungus is also referred to as hen of the woods as well as ram's head or sheep's head mushrooms in the West. Maitakes have thin edges that thicken slightly as they near the base - and manage be both tender and slightly meaty in terms of texture. The flavor is earthy, woodsy and a tiny bit peppery. They work well in stir fry, stews, soups and are delicious when battered and air fried.

What miso paste should I use to make miso soup?

There are three different types of miso paste that can be used for miso soup: Red Miso (赤味噌 - Aka miso ) - Bold, dark, earthy, funky and salty. This is the most assertively flavored of the three. White Miso (白味噌 - Shiro miso ) - Smooth, mildly savory and bordering on sweet at times. This is the mildest in terms of flavor and funk and the one that's most used in Japanese restaurants across the US. Mixed Miso (合わせ味噌 - Awase miso ) - This is simply a mixture of red and white miso. It has a great balance of boldness and restraint.

Where can I buy the ingredients for this recipe?

You can purchase all of these ingredients at a Japanese supermarket. If not, most Asian grocery stores should also have these ingredients. If you live in a remote area where it's harder to have access to international ingredients, Amazon is your best options.

Maitake Mushroom Miso Soup

Name: Maitake Mushroom Miso Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 package maitake mushrooms (100g / 3.5 oz), bottom base removed; 4 cups water; 1 tablespoon powdered dashi; 2 sheets abura-age (Japanese fried tofu pouch), sliced into bite size strips; 3 to 4 tablespoons white or awase miso paste

Description

This miso soup uses maitake mushrooms for their earthy taste, and aburaage for their spongy texture and slight sweetness.

Ingredients

Units Scale

1 package maitake mushrooms (100g / 3.5 oz), bottom base removed
4 cups water
1 tablespoon powdered dashi
2 sheets abura-age (Japanese fried tofu pouch), sliced into bite size strips
3 to 4 tablespoons white or awase miso paste

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Instructions

Lightly wet a paper towel and gently wipe off the surface of the maitake mushroom. Maitake mushrooms are quite delicate so they are easy to separate by hand. Simply pull where you would like the maitake to break apart and keep going until you have bite size pieces. Set aside.
Add the water and powdered dashi to a medium size pot and bring to a boil.
Lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
Turn the heat off and add the aburaage to the soup. Stir and serve.

Notes

Keep the leftovers in a container and refrigerate for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 74
Sugar: 3g
Sodium: 3mg
Fat: 3g
Saturated Fat: 0.2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1.6g
Protein: 4.7g
Cholesterol: 0mg