Matsutake Clear Soup (Suimono) | Micah Meals

Name: Matsutake Clear Soup (Suimono) | Micah Meals
Ingredients: 1 matsutake mushroom (1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available) 1.1 31; 5 oz soft/silken tofu (kinugoshi dofu) (3 x 1.5 inches, 7.6 x 3.8 cm) 3 x 1.5 7.6 x 3.8; 4 Temari Fu (wheat gluten) (optional; I bought it in Japan); 4 sprigs mitsuba (Japanese parsley) (substitute it with a green onion/scallion); yuzu zest (or lemon peel); 2 cups water; 1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece) 0.2 5; 1 cup katsuobushi (dried bonito flakes) (0.4 oz; 1 handful) 0.4 1; 1 Tbsp sake; 2 tsp mirin; 2 tsp soy sauce; ½ tsp Diamond Crystal kosher salt

www.umami.recipes

Micah Meals 출판의 Micah Englehart가 제공하는 레시피입니다.

View full recipe on www.umami.recipes

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Ingredients

1 matsutake mushroom (1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available) 1.1 31
5 oz soft/silken tofu (kinugoshi dofu) (3 x 1.5 inches, 7.6 x 3.8 cm) 3 x 1.5 7.6 x 3.8
4 Temari Fu (wheat gluten) (optional; I bought it in Japan)
4 sprigs mitsuba (Japanese parsley) (substitute it with a green onion/scallion)
yuzu zest (or lemon peel)
2 cups water
1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece) 0.2 5
1 cup katsuobushi (dried bonito flakes) (0.4 oz; 1 handful) 0.4 1
1 Tbsp sake
2 tsp mirin
2 tsp soy sauce
½ tsp Diamond Crystal kosher salt