Japanese Mushroom Soup

Indulge in the savory delight of Japanese Mushroom Soup, a comforting and easy-to-make dish bursting with umami flavors. Perfect for a quick and nourishing Japanese-inspired meal.

Course Soup

Cuisine Japanese

Keyword Japanese mushroom soup, Japanese shiitake mushroom soup

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 625kcal

Ingredients

Mushroom Soup

3/4 lbs Chicken Thigh boneless and skinless
2 Pieces Dried Shiitake Mushrooms
3 tbsp Soy Sauce
2 tbsp Japanese Sake
1 tbsp Sweetener your preferred sweetener
1/8 tsp Salt
1 Stalk Green Onion

Dashi

2 Cup Bonito Flakes can sub with 1/4 tsp of hondashi
4 Cups Water

Instructions

Gather all the ingredients.
Fill a bowl with warm water and place dried shiitake mushrooms inside for about 5 minutes to rehydrate them until they become soft. Once rehydrated, remove stems and slice the shiitake mushroom cap into very small bite-size slices and set them aside.
In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
Finely slice green onions and set aside.
Prepare 4 cups of dashi by combining boiling water with bonito flakes. Steep for 5 minutes then strain bonito flakes, making sure to push out all excess liquid with a spoon from, and then discard them. Note - no need to strain if using hondashi.
Add Japanese sake, sweetener, salt and soy sauce to the dashi, then bring it to a boil over high heat.
Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.

Video

Nutrition