All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kinokojiru (shoyu-jitate) / assorted mushroom soup (soy sauce flavor)

A mix of mushrooms gives this quick soup a complex flavor.


300 cc dashi
Large handful (130-160g) assorted mushrooms (oyster, enoki and chanterelle mushrooms in photo)
1-2 stems mitsuba
2 1/2 tsp usukuchi soy sauce
Pinch salt (optional; not in photo)


Cut mushrooms into pieces 3 cm long, and tear thick pieces lengthwise into skinnier pieces.
Chop mitsuba.


Bring dashi to boil.
Add mushrooms that take longer to cook (oyster and chanterelle in this case), and simmer on medium low heat.
Adjust heat to a level where liquid quietly bubbles.

When mushrooms turn somewhat translucent, add usukuchi soy sauce, and continue simmering for 5 minutes.


Add enoki, and continue simmering for 1 or 2 minutes.


Taste, and add salt as necessary.


Serve in individual bowls, and garnish with mitsuba.

  • Use at least two kinds of mushrooms to get a complex flavor. Three or four kinds would be ideal.
  • Other than mushrooms used above, maitake, shimeji, shiitake, eringi and nameko mushrooms are good choices.
  • If mitsuba is not available, sliced green onions or chopped chives would work fine.
  • When served with a strong flavored or oily dish, a squeeze of some citrus (ideally yuzu; lemon or lime can substitute) makes this soup especially refreshing.

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