A light and fragrant broth infused with the delicate aroma of matsutake mushrooms, garnished with fresh mitsuba for a soothing and umami-rich introduction to your meal.
1. Prepare the dashi stock by simmering kombu and bonito flakes, then strain. 2. Bring the dashi to a gentle simmer over medium heat. 3. Add the thinly sliced matsutake mushrooms to the dashi and cook for 2-3 minutes until fragrant. 4. Season the broth with soy sauce and salt, adjusting to taste. 5. Pour the soup into a serving bowl. 6. Garnish with chopped mitsuba and a slice of yuzu peel if using. 7. Serve immediately while hot.
250 ml dashi stock 30 g matsutake mushrooms, thinly sliced 1 tsp soy sauce 1/4 tsp salt 1 sprig mitsuba, chopped 1 slice yuzu peel (optional)
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