kishimen with mushroom
- Serves: 2
- Calories: 345 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: kinoko-kishimen
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.
Thinly slice the green onion (or leek).
Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add all the mushrooms. Boil for about 4 minutes. Add the soy sauce.
Add the cooked kishimen and cover the pan and boil for 1 minute. Remove from heat. Serve in 2 big bowls.
Sprinkle the kishimen with the sliced green onions and shichimi (seven-spice seasoning), if desired.
The soup becomes mellow and it suits kishimen very well. This dish is very delicious and it will warm you up.
Japanese foods recipes
Int'l. recipes with a Japanese twist