Categories
Soup

Mushroom and Miso Soup

This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.

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Mushroom and Miso Soup
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Rating: 0
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Mushroom and Miso Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Ingredients
  • 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
Servings: People
Units:
Instructions
  1. Cut mushrooms into 5mm slices.
  2. 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.
  3. When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
  4. Bring to a very gentle boil, put the lid on and leave for thirty minutes.
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