Wild Mushroom and Shiso Broth

posted: 06/30/10

Take Home Chef, Episode 84: Asia's Menu


  • 1/2 ounce/15 g dried kelp (dashi kombu; about one 7x5-inch/18x13-cm piece)
  • 4 1/4 cups/1 liter water
  • 3 lightly packed cups/25 g dried bonito flakes
  • 2 ounces/55 g dried rice noodles
  • 5 ounces/140 g hon-shemeiji mushrooms, trimmed
  • 5 ounces/140 g shiitake mushrooms, stemmed and sliced
  • 3 ounces/100 g enoki mushrooms, trimmed
  • 1 carrot, peeled and cut into matchstick-size pieces
  • 1 leek (white part only), cut into matchstick-size pieces
  • 1/3 cup/65 ml low-sodium soy sauce
  • 1/4 cup/about 10 g thinly sliced shiso leaves
  • Thinly sliced green onions, for garnish


  1. Combine the water and dried kelp in a large saucepan. Place the pan over medium-low heat and bring to a simmer. When the water starts to simmer remove the kelp and skim any foam or impurities off the top of the liquid. Stir in the bonito flakes and simmer gently over a medium to low heat for 5 minutes.
  2. Remove the pot from the heat. Cover and allow the stock to cool slightly. Once the bonito flakes sink to the bottom of the pot, strain the stock through a sieve lined with cheesecloth and into another large saucepan or through the Japanese equivalent called a sarashi.
  3. Place the rice noodles in a large bowl of warm water and let stand for 10 minutes or until the noodles soften. Strain the noodles and set aside. Bring a small pot of salted water to a boil over high heat. Add the noodles and cook for 1 minute or until they are just tender.
  4. Meanwhile, add the mushrooms, carrot and leek to the stock. Cover and gently simmer the broth over a medium heat, skimming as necessary, for 5 minutes or until the vegetables are tender.
  5. Strain the noodles and add them to the broth. Add the soy sauce and shiso leaves. Divide the noodles, vegetables and broth among 4 serving bowls. Garnish with green onions and serve immediately.
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