Mushroom Miso Soup
User Reviews
5
Mushroom Miso Soup
Description
The Mushroom Miso Soup recipe brings together rehydrated dried shiitake mushrooms and fresh baby bella mushrooms, simmered with ginger, soy sauce, and toasted sesame oil in water. Red miso paste is incorporated near the end to preserve its delicate flavors and probiotic benefits, while fresh spinach stirred in at the last moment adds color and a mild freshness. The long simmer extracts rich mushroom flavor and a gentle warmth from the ginger. This results in a broth that is both soothing and flavorful, with tender mushroom pieces throughout.
This soup works well as a restorative appetizer or light main, especially for those who enjoy umami-rich vegetarian dishes. Its combination of ingredients creates a balanced and earthy profile that can complement rice, noodles, or a simple grain bowl. The miso addition imparts subtle saltiness and depth without overpowering the mushrooms.
The method includes soaking dried mushrooms to release their flavor and prevent toughness, with the soaking liquid contributing extra umami. Careful incorporation of miso paste at the end avoids boiling, preserving its aroma and nutrients. Spinach is only added off heat for a delicate texture and vibrant color.
Frozen storage is possible for up to two months, and the soup can be refrigerated for three days, reheated gently to avoid boiling off the miso's qualities. Removing tough shiitake stems is recommended before cooking.
Ingredients
- 0.5 ounces dried shiitake mushrooms
- 6 ounces baby bella mushroom sliced, about 3 cups
- 5 cups water
- 3 tablespoon soy sauce
- 2 tablespoon ginger minced
- 1 tablespoon sesame oil toasted
- ¼ cup red miso paste
- ½ cup spinach chopped
Instructions
- Rinse the dried shiitake mushrooms, then put them in a small bowl with a cup of hot water. Allow them to soak for 20 minutes.
- In a large pot, combine the re-hydrated mushrooms along with their soaking liquid, sliced portobello mushrooms, soy sauce, ginger, and sesame oil. Bring to a boil over medium heat. Reduce heat to medium low and simmer 15-20 minutes, or until mushrooms are tender.
- In a small bowl, combine the miso paste with a scoop of the soup broth and mix until smooth.
- Stir the miso paste into the soup. Allow the soup to come to a simmer, but don't boil.
- Remove from heat and stir in the spinach.
- Ladel into bowls and garnish with sesame seeds and shriracha, or sliced green onions.
Notes
- Remove shiitake mushroom stems before using as they are tough and woody.
- Rinse dried mushrooms thoroughly before soaking to remove any debris.
- Soak dried shiitake mushrooms in hot water for at least 20 minutes to rehydrate and build broth flavor, then use the soaking liquid.
- Do not boil the soup after adding miso paste to preserve its flavor and probiotics; heat gently until simmering.
- Store soup in an airtight container in the refrigerator for up to three days; reheat gently without boiling.
- The soup can be frozen for up to two months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1177mg | 49% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2302IU | 46% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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