Mushroom and Nori Soup

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By Alaina Sullivan

Mushrooms are delicate but powerful in their ability to add rich meatiness to cooked dishes. This recipe calls for about three cups of mushrooms, though in my fungi-frenzy I measured closer to four. I used shiitake, oyster and cremini — each contributed a distinct texture, creating a rhythm of chewy, porous and meaty spoonfuls. The mushrooms swim in a broth of chicken stock and soy sauce, which intensifies the earthy flavor of the dish. The addition of lemon juice gives a surprising brightness, pulling it up from its savory depths, and strips of nori add a note of the sea. Recipe from Mark Bittman’s Kitchen Express

Mushroom and Nori Soup

In a pot over high heat, cook about three cups of mushrooms (any combinations works; oyster and shiitake is especially good) in a couple of tablespoons of butter until they begin to release their liquid; add a diced onion, a minced garlic clove, and a chopped celery stalk and cook until the onion in translucent. Add about four cups of vegetable or chicken stock, a quarter cup of soy sauce, the juice of a lemon, a pinch of celery seed, salt, and pepper. Cook until the vegetables are tender. Tear or slice a sheet of nori into strips and put in soup bowls; pour soup over the nori (it will mostly dissolve) and serve.  

 

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