Why not try Kinoko Jiru, a Japanese mushroom soup rich in umami? This comforting dish features a variety of mushrooms simmered in dashi broth, offering complex flavors and textures.
Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
Remove the stems from the shiitake mushrooms and thinly slice the caps. Trim off the base of the enoki and shimeji mushrooms, and separate them into smaller stalks or individual pieces. Thinly slice the green onion.
Place the aburaage in a heatproof bowl and pour boiling water over it to remove excess oil. Remove it from the bowl, and once it has cooled enough to handle, drain off the water. Cut it in half lengthwise and slice it into thin strips.
Return the dashi to the pot and bring it to a boil. Once boiling, add all the mushrooms, aburaage, and sake, and let them simmer over low heat for 3 minutes. Then, turn off the heat, add salt and soy sauce, and let the flavors blend.
Serve in individual bowls and top with the green onions.
Notes
You can also use different types of mushrooms, or increase or decrease the number of varieties you use.
If you already have bonito dashi or another type of dashi, start from step 3. In that case, use 1 ⅔ cups (400 ml) of your dashi for 2 servings.
You can store it in the refrigerator for up to 2 days.