Mushrooms are very porous and will readily absorb the flavours from the miso marinade. The delicate enoki mushrooms don’t need to be cooked before adding to the soup, as the hot broth is sufficient to soften them.
8 portobello mushrooms, peeled
3 tablespoons white miso paste
2 tablespoons mirin
2 tablespoons caster sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
3 tablespoons lime juice
100 grams dried Japanese Udon noodles
100 grams enoki mushrooms
handful micro herb leaves or small coriander leaves
nanami togarashi spice mix
Preheat the oven to 180˚C.
Marinade: Whisk the miso paste, mirin and sugar in a bowl until smooth then whisk in the remaining ingredients.
Carefully remove the mushroom stems and discard.
Place the mushrooms in a single layer in a large shallow dish and spoon over the marinade, turning to coat. Cover and leave for 1 hour.
Lightly scrape the marinade off the mushrooms and reserve. Place the mushrooms, smooth side up, on a lined baking tray and roast for 15-20 minutes until golden and tender when pierced with a skewer.
To serve: Cook the noodles according to the instructions on the packet and drain.
Stir the reserved miso marinade into 3 cups of boiling water. Divide the noodles between bowls and pour in the miso soup. Slice the portabello mushrooms and place on top. Trim the tough stems off the enoki mushrooms and place a stack in each bowl. Top with micro herbs or coriander and sprinkle with nanami togarashi. Serves 4 as an entrée or light meal
Pantry note: All the Japanese products in this recipe are available at Asian food shops and gourmet food stores.
Cook’s tip: Once opened, miso paste will keep for several months in a sealed container in the fridge.
If you want a stronger miso-flavoured soup, combine another tablespoon with a little hot water until smooth then stir in.