HOUSE OF ASIA
See the recipe
Warming mushroom soup
A soup that combines creamy pumpkin with the intense flavor of shiitake mushrooms. Perfect for a quick taste of warmth and the depth of Asian aromas.
Ingredients
- a handful, approx. 30 g, Dried Shittake Mushrooms House of Asia
- 2 tsp House of Asia light miso paste
- 2 tablespoons House of Asia Light Soy Sauce
- 1/2 package Instant noodles House of Asia
- 30 ml House of Asia Sesame Oil
- 1 liter of vegetable broth
- a piece of Hokkaido pumpkin (approx. 150 g), diced
- 1 small onion, diced
- 2 cloves of garlic, finely chopped
- a slice of fresh ginger (approx. 5 g), finely chopped
- half a bunch of chives (approx. 50 g), chopped
- 2 tablespoons of oil
- salt and freshly ground pepper to taste
A method of preparing
- Cover the dried mushrooms with water and simmer with ginger for at least 30 minutes. Drain, reserving the liquid, and slice the mushrooms into strips.
- Heat vegetable oil in a pot and sauté the onion, garlic, pumpkin, and mushrooms for 2–3 minutes. Pour in the broth and mushroom cooking liquid, and cook until the pumpkin is tender.
- Season the soup with soy sauce, miso paste, and pepper. Add chopped chives.
- Prepare the noodles according to the package instructions. Transfer to bowls and pour the hot soup over them. Before serving, drizzle lightly with sesame oil.
To enhance the flavor, you can add a few drops of soy sauce or a piece of kombu seaweed to the mushroom broth.
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Vegetables 
Japanese 
up to 15 minutes 
Pasta 
Indonesian 
Thailand 
Chinese