A soup full of umami flavors, perfect for warming up over winter or fall.
Use the mushrooms and seaweed of your choice, and the udon noodles can be replaced by other kinds of pasta you have available.
Also, miso paste is a great flavor addition to this soup.
Clean 400 g of mixed mushrooms and break them apart into smaller pieces
Halve 200 g of cherry tomatoes and place them in a pot
Place over medium heat and add extra virgin olive oil to taste. Cook until the tomatoes start to soften
Add the mushrooms and stir
Add 50 ml of soy sauce and stir
Add 5 g of thinly sliced dehydrated seaweed and stir
Add 1 L of water and stir
Let it boil for 15-20m to set all flavors
Add the remaining seaweed and stir. Boil for 5m to hydrate them
Adjust the seasoning if necessary. Add 200 g of udon noodles and cook according to the manufacturer's instructions
Remove from the heat and plate a portion of the soup into a deep dish. The umami soup is ready
Garnish with thinly sliced scallion and a drizzle of olive oil. Enjoy!
Yield 4 people
Mixed Mushroom400 g
Thinly Sliced Dehydrated Seaweed10 g
Cherry Tomato200 g
Soy Sauce50 ml
Extra Virgin Olive Oilto taste