When you eat again, make sure to taste to check the saltiness. However, one thing to keep in mind is that leftover miso soup always gets saltier. You can transfer to a container with a lid and store in the fridge for up to 2-3 days. I do that all the time and I must say some leftover miso soups are pretty comforting and delicious! However, that doesn’t mean that you can’t store in the fridge for some leftovers. Miso soup has the best flavor and the aroma right when it’s made. If you like a little heat, sprinkle of shichimi pepper adds a nice aromatic kick. Miso soup is always served along side a bowl of rice with a couple of simple side dishes like nukazuke pickles! In order to truly enjoy and appreciate the flavor of the vegan shimeji mushroom miso soup, it’s best to serve with mild flavored dishes. It’s still savory but koji makes it slightly sweet! When it’s labeled as “koji miso”, it typically contains higher ration of rice koji which makes the miso sweeter. My go-to miso is koji miso (soybean-base miso with a substantial amount of rice koji) of any kind. If you love miso soup but you’ve never tried all different types of miso to find “yours”, I really recommend doing so! But just because it’s labeled as “miso” doesn’t mean that it’s just another miso. Of course, it’s all about your preference and what you pair the miso with. The truth is that the flavor profile of the type of miso you use can really affect the final taste of the miso soup you make.
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I’ll talk about how to bring out the best flavor possible from shimeji which is a hack for this vegan shimeji mushroom miso soup recipe with no dashi! To be honest, it’s too similar in flavor that it can be a bit scary at the moment you taste it. In other words, it’s a perfect mushroom to use to mimic clam-like taste vegan “seafood” broth. For that reason, it provides a truly delicious umami-rich taste in making soups. Shimeji is very rich in particular flavor of umami taste which is very similar to shellfish. However, when it comes to the essence of eating mushroom, the umami flavor to be exact, shimeji has a very high profile in its umami element! The overall taste of buna-shimeji is somewhat light and mild in other words, there’s no strong or distinctive taste to counterpart with other ingredients to cook with. I use white buna-shimeji for this vegan shimeji mushroom miso soup. The brown one is more common than the white. In the buna-shimeji category, there are two different kinds brown and white. There is a variety of shimeji mushrooms in the category and the ones that we’re typically referring to are:īuna-shimeji is the most common type of shimeji mushrooms that we refer as “shimeji” mushrooms. Shimeji is a Japanese word for “beech” mushroom in English. You can find more information on my Shimeji Mushroom post in the Vegan Japanese Pantry Guide. A little hack is all it takes to make this soup extra flavorful than otherwise! It’s impressive how much umami from the shimeji steeps into the miso soup without using any vegan dashi or broth. In fact, shimeji miso soup is one of a popular miso soups in Japan especially in the Fall. Vegan Shimeji Mushroom Miso Soup is a perfect way to appreciate the umami-rich taste of shimeji mushrooms in savory Japanese miso soup.