Spicy gombaleves (mushroom soup)
A warming, spicy gombaleves mushroom soup in a rich, savoury broth. Kikkoman Ramen Soup Base adds deep umami, Kikkoman Lemon Ponzu brings a fresh citrus lift, finished with crunchy baguette slices topped with sweet potato ponzu cream.
Ingredients
Sweet potato ponzu cream:
Soup:
Additional:
Nutritional facts (per portion):
1,617 kJ / 387 kcalPreparation
Step 1
100 g sweet potato – Salt – 1 garlic clove – 1 tbsp sambal oelek (or harissa, sriracha, tomato purée or red pepper purée) – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 pinch chilli flakes
Cook the sweet potatoes in salted water for about 10 minutes, until tender. Drain, then mash with the garlic, sambal oelek, the Kikkoman Lemon Ponzu and the chilli flakes until smooth.
Step 2
1 shallot – 1 small garlic clove – 250 g mushrooms (e.g. chestnut mushrooms, oyster mushrooms) – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Finely chop the shallot and garlic. Cut the mushrooms into bite-sized pieces, then fry them with the shallot and garlic in the heated Kikkoman Sesame Oil in a saucepan until golden. Stir in 1 tsp Kikkoman Ramen Soup Base.
Step 3
1 tbsp flour – 500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Dust with the flour and sauté briefly. Pour in the water and the Kikkoman Ramen Soup Base, bring to the boil and cook for about 10 minutes.
Step 4
2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – 2 tbsp vegan crème fraîche – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Season the soup with the Kikkoman Lemon Ponzu and pepper. Mix the vegan crème fraîche with the Kikkoman Soy Sauce, then stir into the soup.
Step 5
1 punnet cress – 100 g seeded baguette – 1 tsp toasted white sesame seeds – 1 tsp toasted black sesame seeds
Cut the cress from the punnet. Slice the baguette, spread with the sweet potato cream and top with the cress. Ladle the soup into cups, sprinkle with the sesame seeds and serve with the baguette.
Tip:
Try a mix of mushrooms (shiitake plus oyster or chestnut) for a deeper taste and more texture.
Recipe-ID: 1715
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100 g sweet potato – Salt – 1 garlic clove – 1 tbsp sambal oelek (or harissa, sriracha, tomato purée or red pepper purée) – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 pinch chilli flakes
Cook the sweet potatoes in salted water for about 10 minutes, until tender. Drain, then mash with the garlic, sambal oelek, the Kikkoman Lemon Ponzu and the chilli flakes until smooth.
1 shallot – 1 small garlic clove – 250 g mushrooms (e.g. chestnut mushrooms, oyster mushrooms) – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Finely chop the shallot and garlic. Cut the mushrooms into bite-sized pieces, then fry them with the shallot and garlic in the heated Kikkoman Sesame Oil in a saucepan until golden. Stir in 1 tsp Kikkoman Ramen Soup Base.
1 tbsp flour – 500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Dust with the flour and sauté briefly. Pour in the water and the Kikkoman Ramen Soup Base, bring to the boil and cook for about 10 minutes.
2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – Freshly ground pepper to taste – 2 tbsp vegan crème fraîche – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Season the soup with the Kikkoman Lemon Ponzu and pepper. Mix the vegan crème fraîche with the Kikkoman Soy Sauce, then stir into the soup.
1 punnet cress – 100 g seeded baguette – 1 tsp toasted white sesame seeds – 1 tsp toasted black sesame seeds
Cut the cress from the punnet. Slice the baguette, spread with the sweet potato cream and top with the cress. Ladle the soup into cups, sprinkle with the sesame seeds and serve with the baguette.
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