Mushroom Miso Soup

I can’t believe I discovered a new favorite soup right after winter officially ended. Funny how that works.

It seemed as though winter was coming back with a vengeance last weekend when the temperature dropped, oh, 30 degrees overnight (ok, it may not have been that bad). That kind of messed with my emotions, and the rain didn’t help. Saturday was definitely a soup for dinner kind of night.

We found this mushroom miso broth recipe from Hungry Ghost, which was perfect because we had a surplus of mushrooms that needed using from one of my hunger fueled trips to Dave’s.

The recipe called for making a broth with dried wild mushrooms and miso paste, and then adding fresh mushrooms, noodles, microgreens, and fresh herbs. We made the broth with the dried porcinis we had on hand, and it was further enhanced by the fresh shitakes we added later. I also adapted the recipe to use my favorite seasonal greens (pea shoots!), brown rice noodles instead of buckwheat noodles, and fresh chilis. And I snuck a sous vide egg on top. Why not? What I love about this recipe is how versatile the mushroom-miso broth is. You can add any type of noodle, or rice even, and top with your favorite vegetables. The possibilities are endless.

As a sidenote, miso paste is seriously a rockstar ingredient! It gives everything an amazing depth of flavor. I’ve used it before as a salmon marinade, in salad dressings, and obviously in soup, but I’d love to find more, non-traditional uses.

With that, here’s the recipe:

Mushroom Miso Soup
Adapted from Hungry Ghost, Serves 2

  • Small handful of dried porcini mushrooms
  • 3 heaping Tbsp. white miso paste
  • Pinch of chili flakes (optional)
  • Handful of pea shoots
  • 1 red fresno chili, thinly sliced
  • 1 1/2 cups fresh shitake mushrooms, thinly sliced
  • Handful of fresh cilantro, roughly chopped
  • 1 scallion, thinly sliced
  • 4 oz. brown rice noodles
  • 2 eggs
  • 2 lime wedges

Bring three cups of water to a boil. Remove from the heat and add the dried mushrooms. Soak for several hours, or overnight.

Meanwhile, sous vide the eggs at 142°F for at least an hour, and no more than four. You could also poach the eggs, or omit them all together.

Add the dried mushrooms and broth to a large pot along with two cups of water and a pinch of chili flakes. Bring the broth up to a simmer.

Add the miso paste one heaping tablespoon at a time. The flavor varies by brand, so taste as you go and add as much or as little as you want. We used about 3 heaping tablespoons.

When the miso is incorporated, add the shitakes and simmer for 5-10 minutes until soft. Meanwhile, cook the rice noodles according to package directions and rinse under cold water to prevent them from overcooking.

When you’re ready to eat, bring the broth back up to a simmer and add the rice noodles. Heat for just a few minutes.

Top with the egg, pea shoots, chilis, scallions, cilantro, and a squeeze of lime. The result is colorful, healthy, and soul satisfying.

Do you ever cook with miso paste? Any favorite miso paste uses?

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