Miso soup with Shiitake and chicken meatballs

In this dish, the Guanylate of the dried Shiitake mushrooms does a wonderful job of bringing out the deep Umami taste of the chicken ♪

Ingredients (4 servings)

  • 10 g Dried Shiitake mushrooms (roughly chopped)
  • 5 cm (150-200 g) Daikon radish
  • 20 g Burdock (shavings)
  • A pinch of scallion
  • 1200 ml Dashi broth (kombu, dried bonito)
  • 45-90 g Miso (adjust to your liking)
  • 200 g Minced chicken-A
  • 10 g Ginger (finely chopped)-A
  • 1 tsp Potato starch-A
  • 1 Egg-A
  • A pinch of salt-A
  • 5 cm (40 g) Carrot (finely chopped)-A


Rehydrate the dried Shiitake mushrooms, squeeze out the water, and cut into small pieces.
Add the contents of 1 into a bowl and mix well with the ingredients marked with A.
Add the Dashi broth, strips of daikon radish, and burdock shavings to a pot. Bring to a boil.
When the liquid has boiled, use a spoon to roll the meatballs and add them to the pot. Then, dissolve the miso.
Once the meatballs are cooked, place them in a bowl and garnish with scallion.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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