Kenoshiru - Japanese Mushroom Soup

Ingredients

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 1 cup (240ml) water 1 cup (240ml) water
• 200g shiitake mushrooms, sliced 200g shiitake mushrooms, sliced
• 200g enoki mushrooms, trimmed 200g enoki mushrooms, trimmed
• 200g oyster mushrooms, sliced 200g oyster mushrooms, sliced
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 green onions, thinly sliced 2 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the dashi stock and water to a boil.
2. 2.
   Add the sliced shiitake mushrooms and simmer for 5 minutes.
3. 3.
   Add the enoki mushrooms, oyster mushrooms, and bamboo shoots to the pot.
4. 4.
   Stir in the soy sauce and mirin. Simmer for an additional 5 minutes.
5. 5.
   Remove from heat and garnish with sliced green onions.
6. 6.
   Serve hot and enjoy the comforting flavors of Kenoshiru.

Treat your ingredients with care...

• Shiitake mushrooms — Remove the tough stems before slicing.
• Enoki mushrooms — Trim the roots and separate the mushrooms before adding to the soup.
• Oyster mushrooms — Slice the mushrooms into thin strips for even cooking.
• Bamboo shoots — If using canned bamboo shoots, rinse them well before slicing.
• Green onions — Use both the white and green parts for added flavor.

Tips & Tricks

• For a heartier version, add tofu or cooked chicken to the soup.
• Adjust the soy sauce and mirin quantities according to your taste preferences.
• If dashi stock is not available, you can substitute it with vegetable stock or mushroom stock.
• Experiment with different types of mushrooms to vary the flavors and textures of the soup.
• Serve the Kenoshiru with a side of steamed rice for a complete meal.

Serving advice

Serve the Kenoshiru hot in individual bowls. It pairs well with a side of steamed rice or a simple green salad.

Presentation advice

Garnish each bowl of Kenoshiru with a sprinkle of sliced green onions to add a pop of color. Serve the soup in traditional Japanese ceramic bowls for an authentic touch.