20min Spicy and Tingly Mushroom Soup
I was missing my grandmother, and wanted to have a heart warming soup. Most of her recipes lived in her head, so I took inspiration from David Nicholls' book Off Duty and a recipe by Japanese Chef Nobu Matsuhisa. This recipe uses a traditional Awase Dashi (合わせだし). Awase means to combine, mixed, or together. Using traditional Japanese flavors with the tingly “má” sensation creates a combination of global cuisines. The mix of mushrooms, light spice and tingle, adds up for a perfect nostalgic winter treat.
- 2 tbsp soy sauce
- 1 tbsp sake or 1tsp rice vinegar
- 1 tsp sea salt
- 2 cups mixed mushrooms sliced. I like shiitake and enoki, however any assortment will work.
- 1 tsp chili and garlic paste. Option to substitute with Sriracha.
- thinly sliced green onion or chives
- light drizzle of Sesame Oil
- light drizzle of 50Hertz Red Sichuan Pepper Oil
Soup Base - Awase Dashi
- 4 cups of water
- 1.5 tbsp HonDashi Bonito Soup Stock. One can make a dashi from scratch with kombu (seaweed) and katsuobushi (bonito flakes). Alternatively use a vegetable stock or light chicken stock.
Preparing the Soup
- Start with making the dashi broth.
- Once it has heated, add in the soy sauce, sake, and salt. (I use rice vinegar to substitute sake.)
- Once this starts to simmer, add the mushrooms, turn off heat and cover to allow the flavors to combine for 15mins.
- Add the chili and garlic paste, portion into bowls, and finish with a drizzle of sesame oil and 50Hertz Sichuan Pepper Oil. I like red, Yao prefers green. Let us know what you think!