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)
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.
- Heat an cast iron skillet to about 400F.
- 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)!
- While the mushrooms are grilling, portion out the rest of the ingredients (except the broth) into small tea cups.
- Bring the dobin broth to boil and keep warm.
- Place the tea pot in a oven to keep warm (about 140F) as well.
- 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.
- When you are ready to serve, serve the tea cups to each person.
- Pour the hot dobin broth into the warm tea pot, then serve each person with a portion of broth in their tea cups.
- Enjoy immediately!