Peaso Soup

Recipe by Nurperi Yigit
dashi rdx
Elderflower Peaso
Peaso Soup
Serves 2

Imagine your favorite miso soup, except that this one somehow manages to have even more depth thanks to a mix of mushrooms, as well as more zing because of Elderflower Peaso. 

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Dashi RDX
Dashi RDX
Elderflower Peaso
Elderflower Peaso
Ingredients

For the dashi: 

  • 1 L cold water  
  • 60 g kombu 
  • 15 grams of bonito flakes (optional)   

For the soup:  

  • 1 L dashi  
  • 100 g mixed mushrooms, such as enoki, shiitake, chestnut, and shimeji 
  • 1 tsp Dashi RDX or soy sauce 
  • 2 tbsp Elderflower Peaso  
  • ½ bunch spring onion, thinly sliced
Method
  • The day before, prepare the dashi by infusing the cold water with the kombu. Place in your fridge overnight.  
  • The next day, strain the dashi into a pot. Bring the dashi up to a gentle heat, remaining mindful not to let it reach a boil. Add the bonito flakes and infuse for 5 minutes. Strain.  
  • Put the dashi back on the heat and add in your mushrooms. Let them cook for 3-4 minutes. Then, in a small bowl, put the Elderflower Peaso along with some of the dashi, just enough to mix them together. Use a whisk or a hand blender. After mixing, add to the pot.  
  • To finish, season with Dashi RDX and garnish with your spring onions.  

In the making

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