Mushroom soup with artichoke and sorrel

Total time 1 h

30 mins preparation time

10 mins cooking time

20 mins waiting time

Roasted Jerusalem artichoke meets wild mushrooms in a savoury bouillon. Kikkoman Poke Sauce brings deep umami, while crisp sorrel tempura adds a light, contrasting finish.

Ingredients

10 portion(s)

For the Jerusalem artichoke:

1 ½ kg

Jerusalem artichoke, peeled, roughly chopped

100 ml

olive oil

20 g

garlic, pressed

10 g

thyme

20 g

salt

For the mushroom soup:

1 kg

wild mushrooms, mixed, cleaned

200 g

shallots, finely sliced

1 l

wild mushroom stock

200 ml

Kikkoman Sauce for Poke Bowl

For the sorrel tempura:

sorrel leaves

100 g

tempura batter mix

Neutral vegetable oil, for deep-frying

20 g

shichimi togarashi (Japanese spice blend)

20 g

wild herbs

Allergens:

Soya, wheat, sesame, celery

Total weight per portion:

360 g

Weight per ingredient:

Mushrooms and soup: approx. 220 g
Jerusalem artichoke: approx. 120 g
Tempura: approx. 20 g
Wild herbs: approx. 2 g

Preparation

Step 1

Preheat the oven to 200 °C (fan).

Step 2

Toss the Jerusalem artichoke with the oil, thyme, garlic and salt and roast on a baking tray for 20–25 minutes.

Step 3

Meanwhile, sauté the mushrooms and shallots in a pan with oil over high heat for 2–3 minutes. Add the mushroom stock. Bring to the boil and add the Kikkoman Poke Sauce.

Step 4

Prepare the tempura batter according to the packet instructions. Dip the sorrel leaves and deep-fry at approx. 170 °C until crisp. Season with the togarashi.

Step 5

To serve, spoon the wild mushrooms with plenty of soup into deep plates. Place the Jerusalem artichoke on top and serve garnished with the sorrel tempura and wild herbs.

Tip

Large sorrel leaves can simply be trimmed to size with a knife.

Recipe-ID: F1158

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