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Matsutake soup

Matsutake Soup (Mushroom Soup w Clear Broth)

Light comforting soup with Matsutake mushroom. Matsutake mushroom has a very earthy fragrance which is perfect in making a tasty simple soup.
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Prep Time:5 minutes
Cook Time:15 minutes
Course: Appetizer, Breakfast, Side Dish, Soup
Cuisine: Japanese
Keyword: homemade soup, how to make soup, matsutake mushroom, matsutake recipe, mushroom recipe, soup recipe
Servings: 2 people

Ingredients

Homemade dashi stock (soup base)

  • 1 piece Dried kombu Sea kelp
  • 2 handfuls Dried katsuobushi Bonito flakes
  • 4 cups Water learn more about dashi stock in recipe post mentioned above

Soup filling

  • 3 tbsp Soy sauce
  • 1 piece Matsutake mushroom Type of Japanese mushroom
  • 1/4 cup Ofu Wheat gluten

Premade dashi power (if you're not making homemade dashi)

  • 2 tsp Dashi powder
  • 4 cups Water

Instructions

How to make dashi

  • Rehydrate kombu in water for at least 30 minutes or overnight
  • Turn heat on and simmer kombu for additional 10 minutes. Make sure the water does not start to boil.
  • Turn off heat and add katsuobushi
  • Let the katusobushi steep for 15 minutes and remove both kombu and katusobushi from water. Use a strainer or cheese cloth to remove all katsuobushi pieces.
  • Dashi is ready to use

If you are using premade powder dashi

  • Bring 2 cups water to boil
  • Stir in powder dashi and it is ready to use

Making soup

  • Using 2 cups of the dashi stock, make it come to a boil
  • Add 3 tbsp soy sauce
  • Add Matsutake mushroom and cook for 2 min.
  • Lastly, add ofu or wheat gluten and turn off heat.
  • Serve and enjoy!