It’s a common misconception that the best soups require long ingredient lists and hours of simmering. In fact, just a handful of high-flavor items can be transformed into an umami-bomb of a soup in just 45 minutes. In this recipe from our book “Cook What You Have,” we get the job done thanks to just a few high-impact Asian pantry staples. The soup has three sources of umami — mushrooms, miso and kimchi. Dried shiitake mushrooms contribute to the soup in two ways. Rehydrating them in hot water renders them soft and supple while infusing the soaking water with flavor. We slice and sauté the mushroom caps until browned, along with fresh ginger and garlic. We also mix the mushroom-infused water with store-bought chicken or vegetable broth to give it a deep, earthy note.
Meanwhile, white miso adds gentle richness and a mellow, nutty sweetness, and kimchi brings a funkier fermented flavor, sharp acidity and a gentle heat.
Be sure to scrape up any browned bits when you add the broth to the mushrooms — browning equals flavor, and you don’t want to leave any stuck to the pan. Use low-sodium broth, as miso and kimchi can be quite salty.
If you like, you can make the soup more substantial by stirring in cooked shredded chicken near the end of simmering, or keep things vegetarian. Finish with a drizzle of toasted sesame oil, and garnish with freshly sliced scallions and toasted sesame seeds.