A classic Japanese autumn soup, Matsutake Suimono (Clear Soup) is cooked with seasonal matsutake mushrooms, tofu and mitsuba herb in a clear dashi broth. It’s absolutely nourishing and packed with health benefits.

​

Matsutake Soup is a classic Japanese autumn soup with highly-prized fragrant matsutake mushrooms in clear dashi broth. This type of soup does not have miso paste, and is called Suimono or Osuimono which means “food you can sip”.

​

​

INGREDIENTS

​

• 1 matsutake mushroom (1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available)

• 5 oz silken/soft tofu (3” x 1.5”, 7.6 x 3.8 cm)

• 4 Temari Fu (wheat gluten) (optional; bought in Japan)

• 4 sprigs mitsuba (Japanese parsley) (substitute it with a green onion/scallion)

• Yuzu zest (or lemon peel)

​

For dashi

​

• 2 cups water

• 1 piece kombu (dried kelp) (0.2 oz, 5 g; 3” x 3”, 7.6 x 7.6 cm)

• 1 cup katsuobushi (dried bonito flakes) (0.4 oz; 1 handful)

​

For seasoning

​

• 1 Tbsp sake

• 2 tsp mirin

• 2 tsp soy sauce

• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

​

​

INSTRUCTIONS

​

1. Gather all the ingredients.

​

To Prepare Ingredients

​

1. Clean the matsutake mushroom with damp paper towel. Because mushrooms act like a sponge, we try not to wash the mushroom. Shave off a thin sliver of the mushroom stem as if you are sharping a pencil with a knife. Cut into thin slices.

​

2. Tie mitsuba’s sprigs into a knot. If you use scallion, finely slice it.

​

To Make Dashi

​

1. Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.

​

2. In a medium pot, put the kombu in the water. Heat up slowly on medium-low heat. If you have time, soak for 3 hours ahead of time or preferably overnight. Kombu’s flavor comes out naturally from soaking in water.

​

3. When boiling, add the katsuobushi. Simmer for just 30 seconds and turn off the heat.

​

4. Strain the dashi through a fine-mesh sieve set over a bowl. Gently squeeze to release the extra dashi into the bowl.

​

To Make Soup

​

1. Transfer the dashi back to the saucepan and bring to a boil. Add the seasonings.

​

2. Cut tofu into small cubes and add to the soup. Then add sliced matsutake mushrooms and cook until ingredients are heated through, about 2-3 minutes.

 

3. Soak temari fu in water to hydrate. When temari fu is soft, squeeze water out and place it in a serving bowl.

​

4. Add mitsuba in the soup right before serving. Serve the soup into bowls.