Mushroom - Doenjang Soup

Serves 4

Something to warm the soul in this cold weather, this Mushroom-Doenjang Soup is a blend of umami flavors and nourishing ingredients. Hon shimeji mushrooms, tofu, and lotus root simmer in a savory broth enriched with doenjang (Korean soybean paste) for a rich, miso-like depth.

Credit: Nigel Parry

INGREDIENTS

1 (2 x 2 inch) piece kombu

4 ½ cups water

½ teaspoon fine sea salt

1 cup hon shimeji mushrooms, caps only

⅓ cup doenjang or red miso

½ block (about 8 ounces) medium-firm tofu, drained, cut into ½-inch cubes

4 (⅛-inch thick) slices peeled lotus root, halved

1 tablespoon dried wakame seaweed, rehydrated in water

2 tablespoons thinly sliced scallion greens

Freshly ground white pepper

1. Place the kombu in a medium saucepan with the water and salt. Bring to a simmer over medium heat, then remove and discard the kombu.

2. Add the hon shimeji mushrooms to the pot and simmer for 5 minutes.

3. Put the doenjang in a small bowl and ladle in about ½ cup of the hot broth. Stir to dissolve the doenjang, then return the liquid to the soup.

4. Add the tofu, lotus root and wakame to the soup. Reduce the heat to low and cook until all the ingredients have warmed. Do not boil.

5. Divide the soup among four bowls. Garnish with scallions and a pinch of freshly ground white pepper. Serve immediately.