4.9 from 26 votes
Matsutake Clear Soup (Suimono)
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.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
33 kcal
Course:
Soup
Cuisine:
Japanese
Ingredients
- 1 matsutake mushroom (1.1 oz, 31 g; use other kinds of mushrooms if matsutake is not available)
- 5 oz silken tofu 3 x 1.5 inches, 7.6 x 3.8 cm, kinugoshi dofu, soft/silken
- 4 wheat gluten optional; I bought it in Japan, Temari Fu
- 4 prigs mitsuba substitute it with a green onion/scallion, Japanese parsley
- yuzu zest (or lemon peel)
For the Dashi
- 2 cups water
- 1 piece kombu 0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece, dried kelp
- 1 cup katsuobushi 0.4 oz; 1 handful, dried bonito flakes
For the Seasonings
- 1 Tbsp sake
- 2 tsp mirin
- 2 tsp soy sauce
- ½ tsp kosher salt Diamond Crystal brand
Instructions
- Gather all the ingredients.
Cup of Yum
To Prepare the Ingredients
- Clean 1 matsutake mushroom with a damp paper towel. Because mushrooms absorb moisture 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.
- Tie a knot in each stem of 4 sprigs mitsuba (Japanese parsley). If you use scallion, finely slice it.
To Make the Dashi
- Gently clean 1 piece kombu (dried kelp) with a damp cloth but leave the white powdery substance which contributes to the umami flavor in the dashi. Do not wash the kombu.
- In a medium pot, put the kombu in 2 cups water. Heat up slowly on medium-low heat. If you have time, soak for 3 hours ahead of time or preferably overnight. The kombu’s flavor comes out naturally from soaking in water.
- When boiling, add 1 cup katsuobushi (dried bonito flakes). Simmer for just 30 seconds and turn off the heat.
- Strain the dashi through a fine-mesh sieve set over a bowl. Gently squeeze to release the extra dashi into the bowl.
To Make the Soup
- Transfer the dashi back to the saucepan and bring to a boil. Add the seasonings: 1 Tbsp sake, 2 tsp mirin, 2 tsp soy sauce, and ½ tsp Diamond Crystal kosher salt.
- Cut 5 oz soft/silken tofu (kinugoshi dofu) into small cubes and add to the soup. Then, add sliced matsutake mushrooms and cook until ingredients are heated through, about 2–3 minutes.
- Soak 4 Temari Fu (wheat gluten) in water to hydrate. When the temari fu is soft, squeeze the water out and place it in a serving bowl.
- Add the mitsuba to the soup right before serving.
To Serve
- Serve the soup into bowls and garnish with yuzu zest on top.
Nutrition Information
Calories
33kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
340mg
(14%)
Potassium
97mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 33
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 340mg | 14% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.