Appetizer: Japan – 柚子香る椎茸の澄まし汁 ▶ Yuzu-Kaoru Shiitake No Sumashi-Jiru (Yuzu-Scented Shiitake Clear Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 cups (1.4 L) water
1 piece kombu (about 4-inch (10.2 cm) square)
6 dried shiitake mushrooms
1-inch (2.54 cm) piece fresh ginger, thinly sliced
1 cup (120 g) thinly sliced daikon radish
2 cups (140 g) thinly sliced napa cabbage
1 cup (70 g) enoki mushrooms, trimmed (or 1 cup (70 g) thinly sliced cremini mushrooms)
1 tbsp (15 ml) sake
1 tsp (5 ml) light soy sauce, plus more to taste
3 / 4 to 1 tsp (3.75 to 5 ml) kosher salt, to taste
1 tsp (5 ml) yuzu juice (or 1 tsp (5 ml) lemon juice plus 1 / 4 tsp (1.25 ml) finely grated lemon zest)
1 tsp (5 ml) mirin (optional)
2 scallions, thinly sliced
Optional: thin strips of yuzu or lemon zest, for garnish
Optional: 1 / 2 tsp (2.5 ml) toasted sesame oil for finishing

Show original ingredient measurements

6 cups (1.4 L) water
1 piece kombu (about 4-inch square)
6 dried shiitake mushrooms
1-inch piece fresh ginger, thinly sliced
1 cup (120 g) thinly sliced daikon radish
2 cups (140 g) thinly sliced napa cabbage
1 cup (70 g) enoki mushrooms, trimmed (or 1 cup (70 g) thinly sliced cremini mushrooms)
1 tbsp (15 ml) sake
1 tsp light soy sauce, plus more to taste
3 / 4 to 1 tsp kosher salt, to taste
1 tsp yuzu juice (or 1 tsp lemon juice plus 1 / 4 tsp finely grated lemon zest)
1 tsp mirin (optional)
2 scallions, thinly sliced
Optional: thin strips of yuzu or lemon zest, for garnish
Optional: 1 / 2 tsp toasted sesame oil for finishing

Instructions

Combine water, kombu, and dried shiitake in a pot and soak 30 minutes to make a light dashi.
Bring to a gentle simmer over medium heat. Just before boiling, remove and discard kombu. Simmer 10 minutes, then remove shiitake, squeeze them over the pot to release juices, discard stems, and thinly slice caps.
Add ginger and daikon to the pot; simmer until just tender, about 8 minutes.
Stir in napa cabbage, enoki, and the sliced shiitake caps; simmer 3 minutes until vegetables are vibrant and tender-crisp.
Season with sake, soy sauce, salt, and mirin (if using). Remove from heat and stir in yuzu juice (or lemon juice and zest). Adjust salt and soy to keep the broth delicate and bright.
Ladle into warm bowls and garnish with scallions and a few zest strips; add a drop of toasted sesame oil if desired. Serve alongside the teriyaki pork chops to refresh the palate between bites.