VEGAN MUSHROOM SUIMONO
EVK's vegan mushroom suimono soup is rich in umami flavour. A beautiful start to a homemade, rustic Japanese Night!
MUSHROOMS ARE THE SEAFOOD OF THE VEGAN WORLD- THE SOUP POSSIBILITIES ARE ENDLESS! THIS VEGAN MUSHROOM SUIMONO HAS A SURPRISING AMOUNT OF RICH MUSHROOM FLAVOUR AND A BEAUTIFUL EARTHY SMELL! MIXING MUSHROOM VARIETIES ALSO CREATES A LOT OF DIFFERENT TEXTURES, SO SEE WHO YOU CAN FIND TO ADD TO YOUR SOUP!
MAKE YOUR OWN COMPLETELY HOME-MADE DASHI (BROTH) BY SIMMERING DRIED SHIITAKE MUSHROOMS AND 3 SEA VEGETABLES: KOMBU, DULSE AND WAKAME! FILTER AND ADD SALT AND SOY SAUCE AND YOU HAVE THE BASIS FOR ENDLESS SOUPS AND SAUCES LIKE TODAY’S RECIPE: VEGAN MUSHROOM SUIMONO, A SUPER FUN WAY TO TRY OUT SOME NEW TYPES OF MUSHROOMS!
WE HAVE REALLY PACKED THIS BOWL SO THAT YOU CAN SEE WHAT’S IN THE SOUP BUT WE USUALLY SERVE IT AS ‘A-FEW-GUYS-FLOATING-IN-A-CLEAR-BROTH’ KIND OF DRINKABLE SOUP! EITHER WAY WORKS OUT GREAT!
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VEGAN DASHI
EVK’s vegan dashi with shiitakes and 3 kinds of sea veg!
Ingredients
Scale
- 8 cups of water
- 2 sheets of kombu
- 9 dry shiitakes
- 2 tbsp chopped dry dulse
- 1 tsp dry wakame
Instructions
- Rinse excess salt off kombu under the tap.
- Set a deep pot of water on high heat.
- Add kombu, shiitakes, dulse and wakame.
- Bring almost to a boil, then reduce heat to low and simmer for as long as possible; all day is awesome, but 20 mins at a near boil will do if you’re hungry now!
- Filter with a fine mesh so that your broth is completely clear.
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VEGAN MUSHROOM SUIMONO
EVK’s vegan dashi-based mushroom suimono (clear-broth soup)!
Ingredients
Scale
- filtered dashi, as prepared above
- 3–4 cups mixed mushrooms
- 1/2 block of tofu
- pinch of dried wakame
- 2–3 green onions
- 1 tsp salt, plus more to taste
- 1 tbsp Kikkoman soy sauce, plus more to taste (we like it salty so we use mostly reduced-sodium soy sauce and finish at the end with a little regular soy sauce to try and keep the sodium down a little!)
- 1 tsp sesame oil, plus more to taste
Instructions
- Rinse your mushrooms, trim their stems and cut them into bite-sized pieces. Leave the little guys whole. Throw the stems into your simmering dashi before you strain it for extra flavour!
- Cut your tofu into cubes.
- Slice green onions for a garnish.
- Bring your dashi to a near-boil in a deep pot and add mushrooms and tofu.
- Reduce heat and simmer until mushrooms are done to your liking. The longer they simmer, the better your broth will taste; but if you’re hungry now, boiling them for 5 or 10 minutes works great too!
- Add salt, soy sauce and sesame oil to taste. We usually make ours quite soy-saucy and reasonably sesame-oily by adding a little at a time and tasting regularly. Use sesame oil with care- a few drops adds a lot of flavour and aroma!
- Drop a pinch of dried wakame in each bowl and pour hot soup over.
- Garnish with green onions and serve.
