After the heavy carbonara dish the day before, I felt so bloated the whole day. My body was screaming for something clear, healthier and also a little bit acidic to wash away the cloying feel I had.
I made this up as I cooked along in the kitchen, throwing in the ingredients readily available in the house. It turned up well, and I was happier after this rich anti-oxidant soup.
Ingredients (Serve 2 – 3)
- 500ml of water
- 1 tbsp of red miso paste
- 1 tbsp of mirin
- 1 tbsp of light soya sauce
- 1 tbsp of rice vinegar
- 8 soaked and drained dried shitake, sliced
- 200 g (1 pack) of beech mushrooms, separated
- 2 stalks of spring onions, chopped
- 1 sachet (8g) of granulated dashi or 1 vegetable/chicken stock cube
- 3 slices of ginger
- When the water simmers in the pot, keep it simmering, add in stock granules to dissolve.
- Add in miso paste to dissolve into the stock liquid. Season with soya sauce, mirin and rice vinegar.
- Toss in shitake slices, beech mushrooms, ginger to simmer through for another few minutes.
- If you like to have a poached egg, poach one now before serving.
- Turn the heat off and sprinkle chopped spring onions to finish off.
- Serve it with a dash of white pepper.
The soup base would turn darker in the process because dried shitake would continue to release its own natural juice/colour while being cooked away. Nothing to worry about. In fact, shitake is used to whip up vegetarian dashi stock.
P/S: By the time you are reading this, I’m halfway through my trip to Ipoh, Malaysia (2nd largest city) to indulge myself in the famed local Ipoh food. The past two posts were scheduled for auto publish. I will be back in a few days time with pictures. Stay tuned!