Matsutake Miso Soup
Cooking: 30 min
1,6 l water
10g (4 leaves) kombu algae
2 tblspn grated ginger
10g bonito flakes
2 tbslpn miso
30 g dried Matsutake
1 tblspn Matsutake powder
2 scalions, chopped
In a pot, add the kombu algae to the water and boil for 5 mins.
Remove the pot from heat and remove the algae from the broth (chop, and set aside for later).
Add the bonito flakes and ginger to the broth and infuse for 10 mins.
Strain the broth through a sieve, keeping the broth and throwing out the bonito flakes and ginger.
Add the dried matsutake and powder to the broth and infuse 20 mins over a medium flame without bringing the broth to a boil.
Remove from flame and stir in the miso so that it dissolves.
Stir in the algae.
Serve hot with a green onion garnish.