This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.
- 400 g mushrooms I always use two or three varieties - it gives a better flavour and a more interesting texture. A combination of shitake and king oyster mushrooms is a favourite, but just go for what is fresh.
- 1 tbsp light miso paste
- 500 ml chicken stock Replace with vegetable based stock if you want a vegetarian version.
- 500 ml water
- Cut mushrooms into 5mm slices.
- Put the miso in a pot on a low heat, and gradually add just enough freshly boiled water to make a smooth paste, stirring all the while.
- When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
- Bring to a very gentle boil, put the lid on and leave for thirty minutes.