Teapot (Dobin) Soup with Grilled Maitake Mushrooms

Teapot soup with maitake

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


Typically this soup is served with matsutake mushrooms, but I've substituted this dish with grilled maitake mushrooms. Maitake mushrooms, also known as hen-of-the-woods, has an unpleasant, astringent taste when eaten raw. Grilling the mushrooms removes this taste and proves a smoky flavor as well. This soup is perfect when it's cold outside and you just want to cuddle up.


1 tbsp garlic oil
5 oz fresh maitake mushroom
5 large shrimp, blanched (about 30 seconds)
1/4 cup fresh green peas
1/4 cup carrots, blanched (1 min), ice shocked, and diced
1/4 cup green scallions, thinly sliced
Dobin Broth (recipe below)

Dobin Broth
4 cups of dashi broth (4 cups of water + 2 large pieces of kombu)
2 tbsp sake
3 tbsp soy sauce or liquid Braggs aminos


You will need a teapot and a set of tea cups.

  1. Heat an cast iron skillet to about 400F.
  2. Add half the garlic oil on the skillet and start grilling the mushrooms. Drizzle the rest of the garlic oil on top of the mushrooms. Each side will take about 2-3 minutes. Be sure you open your windows and vent out any smoke. The skillet is very hot (and you want it that way)!
  3. While the mushrooms are grilling, portion out the rest of the ingredients (except the broth) into small tea cups.
  4. Bring the dobin broth to boil and keep warm.
  5. Place the tea pot in a oven to keep warm (about 140F) as well.
  6. Remove the grilled mushrooms when ready and portion into the tea cups. If you're not ready to serve yet, place the tea cups in the oven to keep warm.
  7. When you are ready to serve, serve the tea cups to each person.
  8. Pour the hot dobin broth into the warm tea pot, then serve each person with a portion of broth in their tea cups.
  9. Enjoy immediately!


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