Soup stock is a vital ingredient for almost all types of soups. It's also the base for Japanese soups yet the stock is further enhanced with flavors of dashi granules, mirin and sakae. In my previous recipes of Japanese Lotus Soup,Braised Radish
and Japanese Sautéed Eggplant,
I know for sure that soups are the easiest to make because there's nothing much to do except preparing and simmering the ingredients over low heat. If you are not comfortable with dashi, mirin and sakae and for a halal version, substitute them with crushed black pepper. It will create a gentle warmth and flavor of its own into the soup.
This soup is relatively thin, wonderfully smooth and a quick stir of the spoon will dredge up radish and mushrooms, still intact after simmering.
1/2 radish - remove skin and slice thinly
1/2 liter vegetable stock
3-4 shiitake mushrooms - soak to soften and slice into 3-4 pieces
1/2 inch ginger - sliced
10 garlic - gently bruised
1/2 tbsp daishi granules
2 tbsp sakae
2 tbsp mirin
1/2 tbsp thick soy sauce
2-3 stalks spring onions - sliced
2 tbsp oil
Salt (only if needed)
Saute ginger and garlic in heated oil.
Pour in stock, add radish and mushrooms.
Simmer till both become soft and tender.
Add the rest of the ingredients except spring onions.
Remove from heat and garnish with spring onions before serving.