Ingredients (4 servings) :
Salt:
9 dl vegetable stock
Sweet:
1 tbsp mirin (rice wine)
Umami:
4 shiitake mushrooms
olive oil, drizzle
3 tbsp miso paste
1 tsp soy sauce
1 tsp sesame oil
1 tsp ginger, minced
2 garlic, minced
1 dl green onion, chopped
Sour:
1 tbsp rice vinegar
Bitter:
parsley (for garnish)
How to:
Preheat the oven to 200C. Line a baking sheet with parchment paper and place the mushrooms on it. Drizzle with a little bit of olive oil and salt and place them in the oven for about 10 minutes.
In a medium pot, simmer garlic and ginger in the vegetable broth for 5 minutes. Stir in the sugar, rice wine, soy sauce, and sesame oil. Whisk the miso paste with a little bit of the hot water from the broth until smooth, then add it back to the soup. Continue to simmer for an additional 10 minutes. Slice the mushroom and the green onion and divided them into the 4 bowls and pour the broth evenly between them.
Garnish with some parsley.
(If you want to make this as a main course, add some noodles and tofu for more calories.)