Mushroom and Miso Soup
This is a gentle, deeply comforting soup that sits somewhere between Japanese simplicity and everyday home cooking. It’s light but savoury, and the miso gives it a quiet depth rather than an assertive punch. I make this when I want something warming without heaviness, or when the fridge has a few mushrooms that deserve to be treated kindly.
Using more than one variety of mushroom makes a noticeable difference. The contrast in texture and flavour turns a very simple soup into something more interesting, without adding complexity.
Servings 4 people
Ingredients
- 400 g mushrooms I usually use two or three varieties. Shiitake and king oyster are a favourite combination, but use what looks good and fresh.
- 1 Tbsp light miso paste Use rice-based miso (kome miso) for a gluten free version.
- 500 ml chicken stock Use vegetable stock for a vegetarian version.
- 500 ml water
Instructions
- Slice the mushrooms into pieces about 5 mm thick. Try to keep them reasonably even so they cook at the same rate.400 g mushrooms
- Place the miso paste into a saucepan over very low heat. Add a small amount of freshly boiled water and stir gently until the miso dissolves into a smooth paste with no lumps. This step is worth doing slowly — miso doesn’t like to be rushed.1 Tbsp light miso paste
- Once smooth, add the remaining water and the stock, followed by the mushrooms. Stir gently to combine.500 ml chicken stock, 500 ml water
- Bring the soup to a very gentle boil, then reduce the heat, cover with a lid, and let it simmer quietly for about 30 minutes. The mushrooms will soften and the flavours will settle into one another.
Notes
Taste before serving. Miso varies a lot in saltiness, so it’s better to adjust at the end rather than at the beginning.
Vegetarian adaptation:
This soup is easily made vegetarian by replacing the chicken stock with a good-quality vegetable stock. A mushroom-based stock works particularly well and reinforces the soup’s natural umami without changing its character.
This soup is easily made vegetarian by replacing the chicken stock with a good-quality vegetable stock. A mushroom-based stock works particularly well and reinforces the soup’s natural umami without changing its character.