Apr 7
2020

Eryngii Suimono (Clear Soup with King Oyster Mushrooms)

in Hinamatsuri (Girl's Day), Japanese, Soup & Stew, Vegan

Eryngii Suimono (Clear Soup with King Oyster Mushroom) for Hinamatsuri

This post is a longtime in coming.  I meant to post it last month, but then things got a little crazy with everything happening in the world, thanks to Covid-19.  This week is spring break for my Fujilings and I’m finally getting a moment to breathe, so here I am!  Last month I posted about our Hinamatsuri (Japanese Girl’s Day) celebration, including the food I prepared.  One of the things I made was a veganized version of my hamaguri ushio-jiru recipe (clear clam soup), and I’m finally sharing that recipe with you!

Eryngii King Oyster Mushrooms

This is a suimono, a clear soup–a genre of Japanese soup that is very simple, so it relies on fresh, high quality ingredients.  For this particular soup I used eryngii, or king oyster mushrooms, in place of clams.  The base of the broth is created by simmering slices of eryngii in water with a piece of kombu.  The broth is then seasoned by a bit of fine grain sea salt and some soy sauce (or tamari for my gluten-free friends) and garnished with a sprig of mitsuba, parsley, or cilantro as well as a pinch of lemon zest.  You could switch it up with some other mushrooms if you wish, or add some thinly sliced pieces of something like carrot.

Eryngii Suimono -- Clear Soup with King Oyster Mushroom

Eryngii Suimono (Clear Soup with King Oyster Mushrooms)

This is a suimono, a clear soup--a genre of Japanese soup that is very simple, so it relies on fresh, high quality ingredients.  The broth is made from kombu and eryngii (king oyster mushroom), seasoned simply, and garnished with a sprig of mitsuba, parsley, or cilantro as well as a pinch of lemon zest.  You could switch it up with some other mushrooms if you wish, or add some thinly sliced pieces of something like carrot.  

Servings 4
Author Rachael Hutchings, www.lafujimama.com

Ingredients

  • 1 large & thick-stemmed eryngii (king oyster mushroom)
  • 3 1/4 cups cold water
  • 4-inch square piece of kombu (dried kelp)
  • 3/4 teaspoons fine grain sea salt
  • 2 teaspoons soy sauce (or gluten-free tamari)
  • mitsuba, parsley, or cilantro to garnish
  • finely grated lemon zest to garnish

Instructions

  1. Cut the mushroom stem crosswise into eight 3/4-inch slices.

  2. Fill a saucepan with the mushrooms slices, water, kombu, and sea salt.  Place saucepan over medium-high heat.  Just before the water beings to boil, remove the kombu.

  3. Bring the water to a boil, add the soy sauce (or tamari), then reduce the heat to low and simmer for 5 minutes.

  4. To serve: Arrange 2 slices of eryngii mushroom, a sprig of mitsuba/parsley/cilantro, and a pinch of lemon zest in each bowl.  Ladle hot broth into each bowl and serve.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: