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)


  1. Heat the oil in a medium-size pot, then fry the garlic, ginger and miso paste for a minute, stirring.
  2. Add the mushrooms, stock and soy sauce, and stir to mix.
  3. Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft.
  4. Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs (or toppings of your choice).

Love miso? Try these other recipes that use miso as an essential ingredient: Butter Bean Dip, Vegan Banoffee Pie with Miso Date Caramel, and Vegan Miso Aubergine.

Mushroom Miso Soup Recipe Notes

This Mushroom Miso Soup recipe is courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

Also, check out our full Recipes Archive.

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