Mushroom soup with pancetta and sake
4 servings
30 minutes
Mushroom soup with pancetta and sake is an unusual flavor combination that blends Jewish culinary traditions with Japanese notes. Dried shiitake mushrooms add depth and richness to the soup, while sake contributes a subtle sweetness and roundness of flavor. Crispy pancetta brings a savory meat note that perfectly complements the delicate spinach leaves. Sesame oil and chili garlic sauce add a light spiciness and aromatic warmth, making each spoonful rich and comforting. This soup is suitable for a cozy family lunch or a festive feast, surprising guests with its exotic taste. Served hot and garnished with fresh green onions for added freshness to complete the flavor composition.
1
In a bowl, mix mushrooms, 1 cup of broth, and sake. Let it sit for 30 minutes.
- Dried shiitake mushrooms: 60 g
- Vegetable broth: 4 glasss
- Sake: 50 ml
2
Heat the pan over medium heat and fry the finely chopped pancetta for 5-7 minutes until crispy. Then, use a slotted spoon to transfer it to a paper towel.
- Pancetta: 250 g
3
In a pot, mix the remaining broth and 2 cups of water. Bring to a boil over medium heat, then add the mushrooms with their liquid, pancetta, and chopped spinach. Then add sesame oil and chili sauce. Season with salt and pepper to taste and serve topped with chopped green onions.
- Vegetable broth: 4 glasss
- Dried shiitake mushrooms: 60 g
- Pancetta: 250 g
- Fresh spinach leaves: 250 g
- Toasted sesame oil: 2 tablespoons
- Chili garlic sauce: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Spring onion: 2 stems
