Taking half an hour out of my schedule to slow down and warm up has been possible these past few weeks thanks to this simple soup. The arrival of matsutake mushrooms is here and I couldn't be more excited. This year at my local market, they have sorted the mushrooms by #1s and #6s. If you remember my post from a while back, matsutake with closed caps are the most prized. If you can't remember this, just try to look for the more penis-looking ones.
This simple soup marries two umami-laden ingredients: a shrimp-head and matsutake mushroom.
INGREDIENTS (serves 2)
1/2-1 matsutake mushroom shaved
2 shrimp with heads
4 cups dashi
3 tbsp sake
1 tbsp soy sauce
2 slices sudachi or lime
1. Separate shrimp heads from tails.
2. Drop heads into the dashi. Bring dashi to a boil.
3. Meanwhile, slice the matsutake. The best tool for this is the mandoline. Slicing matsutake into paper thin slices unleashed the aroma and lends a pleasant texture in the soup.
4. Once the dashi comes to a boil, put the matsutake into the soup. I am generous with the matsutake portion, but if you are low on matsutake, 1/4 cup of shavings shall do.
5. Let simmer for 3-4 minutes. Add the sake and soy sauce.
Remove scum if necessary.
6. Add the shrimp tails and simmer for another 2 minutes. Ladle soup into bowls.
7. Slice up a sudachi or lime and garnish.