📝 About This Recipe
This elegant Japanese clear soup captures the fleeting, pine-scented essence of the revered Matsutake mushroom, a true jewel of the forest. Traditionally served in a small teapot called a 'dobin,' this dish focuses on the purity of flavor, combining a delicate kombu-shiitake dashi with the mushroom's unique spicy, aromatic profile. It is a meditative culinary experience that celebrates the transition into autumn through a balance of umami and fragrance.
🥗 Ingredients
The Dashi Base
- 4 cups Water (filtered for best flavor)
- 1 piece Dried Kombu (about 4x4 inches, wiped gently with a damp cloth)
- 2 pieces Dried Shiitake Mushrooms (for deep plant-based umami)
Main Ingredients
- 4-6 ounces Fresh Matsutake Mushrooms (cleaned carefully with a damp cloth or brush)
- 4 ounces Firm Tofu (cut into 1-inch cubes)
- 8-12 pieces Ginkgo Nuts (canned or vacuum-packed, peeled)
- 1/2 Carrot (sliced into thin decorative flowers)
Seasoning
- 1 tablespoon Usukuchi (Light) Soy Sauce (preserves the clear color of the soup)
- 1 teaspoon Mirin (high quality)
- 1/4 teaspoon Sea Salt (or to taste)
- 1 tablespoon Sake (dry Japanese rice wine)
Garnish and Finishing
- 1 small bunch Mitsuba (Japanese Wild Parsley) (roughly chopped)
- 1 piece Sudachi or Lime (cut into wedges for squeezing)
👨🍳 Instructions
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1
Begin the dashi by placing the water, kombu, and dried shiitake in a medium saucepan. Let them soak for at least 30 minutes (up to 2 hours) to extract the cold-brew umami.
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2
While the dashi soaks, prepare the Matsutake. Use a damp paper towel or a soft brush to gently remove any dirt or pine needles. Avoid washing them under running water as they absorb moisture like sponges.
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3
Trim the very bottom of the Matsutake stems (the woody part). Slice the mushrooms vertically into 1/4-inch thick slices to showcase their beautiful silhouette.
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4
Blanch the carrot flowers and ginkgo nuts in boiling water for 2 minutes, then drain and set aside.
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5
Place the saucepan with the dashi over medium heat. Just before the water reaches a boil (when small bubbles dance on the surface), remove the kombu to prevent bitterness.
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6
Bring the liquid to a gentle simmer for 5 minutes with the shiitake, then remove the shiitake (save them for another dish). Strain the liquid through a fine-mesh sieve lined with a paper towel for a crystal-clear broth.
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7
Return the clear broth to a clean pot. Add the sake, mirin, light soy sauce, and sea salt. Stir gently and bring back to a very low simmer.
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8
Add the sliced Matsutake mushrooms to the broth. Simmer gently for 2-3 minutes; the aroma will become incredibly potent and intoxicating.
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9
Add the tofu cubes, blanched carrots, and ginkgo nuts to the pot just to warm them through, about 1 minute.
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10
Taste the broth. It should be delicate and savory. Adjust the salt if necessary, but keep it light to let the mushroom fragrance shine.
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11
Divide the mushrooms, tofu, and vegetables evenly among four pre-warmed bowls or traditional dobin teapots.
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12
Ladle the hot broth over the ingredients. Top with a few sprigs of fresh mitsuba.
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13
Cover the bowls or teapots and let them sit for 1 minute before serving to allow the steam to concentrate the aromas.
💡 Chef's Tips
Never soak Matsutake in water; their cellular structure is delicate and will lose its signature 'snap' and aroma. Use 'Usukuchi' (light) soy sauce specifically; standard dark soy sauce will muddy the beautiful golden transparency of the soup. If you cannot find Mitsuba, use a very small amount of flat-leaf parsley or chives, though the flavor profile will shift slightly. The key to this soup is temperature; serve it piping hot so that the steam carries the pine fragrance to the diner's nose. If Matsutake are unavailable, a mix of King Oyster and Maitake mushrooms can be used, though the specific 'pine' aroma will be absent.
🍽️ Serving Suggestions
Serve with a wedge of Sudachi citrus on the side; the acidity brightens the earthy umami perfectly. Pair with a chilled, dry Junmai Ginjo Sake to complement the soup's clean finish. Offer a small bowl of steamed rice with chestnuts (Kuri Gohan) for a complete autumnal Japanese feast. Drink the broth first from the teapot lid or a small cup, then eat the solid ingredients with chopsticks. Accompany with a simple side of pickled daikon (Takuan) to provide a crunchy texture contrast.