This vegan Japanese mushroom soup is one of the most popular clear soups in Japan.
- 4 cups Water
- 4 teaspoons Soya sauce
- 1 tbsp Mirin
- 1 piece (1 x 2 inch piece) Kombu seaweed (dried kelp)
- 4 ounces, weight Daikon radish, cut into 2-inch strips
- 6 ounces, weight Assorted mushrooms, torn by hand or cut into strips (I use Maitake and Shimeji mushrooms.)
- ½ package Japanese soft tofu, cut into 1/2 inch squares
- 1 tbsp Kosher salt
- 1-½ tbsp Corn starch, mixed with 1 1/2 tablespoons cold water (mud)
- 1 tbsp Ginger, peeled and finely grated
- 2 whole Green onion, chopped
- Shichimi-Togarashi pepper, for garnish
In a saucepan, heat the water, soy sauce, mirin and kombu seaweed. Just before it comes to a boil, remove the kombu and discard it.
Add the daikon radish and simmer. Once the daikon radish is well cooked, add the mushrooms and tofu. Season with kosher salt.
Bring to a boil. Pour the porridge back into the saucepan and bring to a boil again to thicken the liquid. Turn off the heat and add the ginger. Serve immediately with green onion and shichimi-togarashi pepper.