Iriko Dashi Miso Soup with Chorizo, Shiitaki, Enoki, Lotus Root and Arugula

     It has been a while since I posted a miso soup recipe.  I always make my miso soups the traditional way.  I never use instant miso soup.  Miso is so easy to make, that an instant miso mix is not necessary.  A small package of miso soy bean paste is enough to make about 20 bowls of soup.  It only takes about  1 or 2 tablespoons of miso paste to make a serving of soup.
     My most popular miso soups so far, are the Provencal Miso Soup and the Smelt Miso Soup recipes.  Chorizo sausage is a spicy Spanish or Portuguese fresh sausage.  There are many spicy sausages that are made in China and asia that are similar to chorizo.  Chorizo has taken the place of many of those spicy asian sausages in recent years.  The chorizo adds a very nice flavor that is perfect with shiitake and enoki mushrooms.  Chorizo is well suited for the flavor of the iriko dashi and miso.  Arugula is a peppery flavored herb that is often referred to as a spicy lettuce.
     Iriko dashi is a sun dried anchovy and seaweed ten minute broth.  Iriko dashi is more savory than a standard dried bonito flake dashi.  Iriko translates to sun dried anchovy.  Iriko is known for giving broths a rich umami flavor.  Wakame seaweed is used in this recipe intead of kombu.  Kombu has a sweet flavor and wakame was chosen for its savory flavor.

     Chiriso:
     Roast a small chorizo sausage on a roasting pan in a 325º oven, till it becomes fully cooked.
     Allow the sausage to cool.
     Cit 5 thin slices of the chorizo and set them aside.
     Save the excess chorizo for another recipe.
       
     Iriko Dashi:
     This recipe makes enough dashi broth for 1 serving!
     Boil 3 cups of water in a sauce pot over medium high heat.  (Some of the water will evaporate, so an extra cup of water is needed.  It take only about 2 to 2 1/2 cups of soup to fill a soup bowl.)
     Add 2 tablespoons of chopped rinsed salt packed wakame seaweed.
     Add 1/3 cup of small sun dried anchovies.
     Boil the broth for 10 minutes.
     Pour the broth through a fine mesh strainer into a sauce pot.
     Discard the fish and seaweed.  (Or turn it into a snack salad recipe!)
  
     Iriko Dashi Miso Soup with Chorizo, Shiitaki, Enoki, Lotus Root and Arugula:
     Boil the dashi broth over medium high heat.
     Add 1/2 teaspoon of garlic paste.

     Add 1 teaspoon of ginger paste.

     Add 2 teaspoons of soy sauce.

     Add 1/2 teaspoon of sesame oil.

     Add 1 thin slice of lotus root.
     Add 1 thin sliced fresh shiitake mushroom.
     Boil the soup, till the mushrooms become tender and the lotus root is cooked al dente.
     Reduce the temperature to medium low/low heat.
     Note:  The soup's temperature must be low, before adding the miso paste.  Too high of a temperature will cause unwanted changes in the miso paste flavor.  The miso paste should be stirred into the soup shortly before serving.
     Add the reserved 5 thin slices of roasted chorizo sausage.
     Add 1 pinch of sea salt and white pepper.
     Add 1 1/2 tablespoons of red miso paste while stirring.
     When the miso paste becomes part of the broth, ladle the soup into a serving bowl.
     Try to expose the lotus root and a little bit of the other ingredients on the surface of the soup.
     Place a small bunch of trimmed enoki mushrooms on the surface of the soup.
     Place a few arugula leaves across the surface of the soup.
     Place a few thin slices of green onion on the soup.
  
     The flavors of the ingredients are superb together!  Chorizo and the delicate mushroom flavors add a nice flavor.  The peppery flavor of the arugula adds a welcome flavor.  This is a nice tasting miso soup!  Delicious!  ...  Shawna