Soups are usually easy to whip up and great for any time of year. This Mushroom Miso Soup recipe is no different – quick, easy, and absolutely delightful.
Miso is an exotic ingredient (rich in umami) that you’ll use for all kinds of incredible dishes once you buy it – we promise. This brothy soup is packed with flavour and incredibly easy to make – the perfect quick filler lunch.
Add more vegetables, strips of cooked chicken or even noodles if you’re very hungry.
Recipe serves 2.
- 10 ml sesame oil (or vegetable oil)
- 1 clove garlic, finely grated
- 1 knob fresh ginger, peeled & grated
- 10 ml miso paste
- 250 ml portabellini mushrooms, sliced
- 1 litre chicken stock
- 15 ml of soy sauce
- A small bunch of spring onions, sliced, to serve
- Small punnet of bean sprouts, to serve (optional)
- Sliced fresh red chilli, to serve (optional)
- A shredded nori sheet, to serve (optional)
- Some sesame seeds, for serving (optional)
- Fresh coriander or micro herbs, for serving (optional)
- Heat the oil in a medium-size pot, then fry the garlic, ginger and miso paste for a minute, stirring.
- Add the mushrooms, stock and soy sauce, and stir to mix.
- Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft.
- Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs (or toppings of your choice).
Mushroom Miso Soup Recipe Notes
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