Japanese cuisine, Japanese food recipes.

A simple soup with lots of seasonal mushrooms.
First:

Trim off the hard tip of shimeji mushroom stem. Separate into small clusters.

Cut eryngii mushroom crosswise in half and then cut lengthwise into 2-4 pieces.

Trim off the hard tip of enoki mushroom stem. Cut into 3 portions and separate the roots.

Second:
Place dashi stock (basic stock) and ingredients of in pot and heat over high temperature. When it comes to boil, add shimeji, eryngii and enoki mushrooms. When it comes to boil, add finely chopped leek and remove from heat. Transfer to cups.

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