Best 4 Mushroom Miso Soup Recipes

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**Mushroom Miso Soup: A Savory and Comforting Japanese Delight**

Indulge in the umami-rich goodness of mushroom miso soup, a classic Japanese culinary creation that embodies simplicity, flavor, and nourishment. This delectable dish features an aromatic broth infused with the earthy essence of mushrooms, the depth of miso paste, and a medley of fresh ingredients. Savor the velvety texture of silken tofu, the crisp bite of vegetables, and the delicate aroma of wakame seaweed as they harmoniously blend together in this symphony of flavors. Mushroom miso soup is not only a culinary delight but also a testament to the Japanese reverence for natural ingredients and balanced nutrition. This article presents a collection of carefully curated recipes that guide you through the art of crafting this comforting and flavorful soup, ensuring a sensory journey that will leave you craving for more. From traditional preparations to innovative variations, these recipes cater to a wide range of preferences, making mushroom miso soup an accessible and versatile dish for any home cook to master.

Here are our top 4 tried and tested recipes!

COCONUT-MISO MUSHROOM SOUP



Coconut-Miso Mushroom Soup image

This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup. The humblest of mushrooms: button or cremini-which are both inexpensive and easy to find-anchor the recipe and white or yellow miso pumps up their earthiness without overwhelming them.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 9

12 ounces cremini or button mushrooms, thinly sliced, plus more for serving (optional, see cook's note)
Kosher salt and freshly ground white pepper
2 teaspoons vegetable oil
4 scallions, white and light-green parts chopped (1/2 cup), tops thinly sliced on the bias for serving
4 teaspoons minced fresh ginger (from a 1 1/2-inch piece)
1 tablespoon minced garlic
1 tablespoon white or yellow miso
2 1/2 cups vegetable broth, plus more as needed
1 can (13.5 ounces) coconut milk

Steps:

  • Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
  • Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
  • Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
  • Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

MISO MUSHROOM SOUP



Miso Mushroom Soup image

from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

Provided by chia2160

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 dried shiitake mushrooms
1/2 cup fresh spinach leaves
1/2 cup medium silken tofu
3 cups cold water
2 1/2 tablespoons dark miso (red or brown)
2 tablespoons scallion tops, sliced
1/2 teaspoon toasted sesame oil

Steps:

  • combine water and mushrooms in a saucepan, bring to a boil.
  • remove from heat, remove mushrooms.
  • cut off stems, discard, slice caps thinly.
  • return to water, bring back to simmer and cook 15-20 minutes.
  • add spinach and tofu, simmer for 1-2 minutes.
  • remove from heat.
  • in a small bowl combine miso with 2 tbsp of broth and mix well.
  • stir into soup.
  • sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1

CHICKEN MUSHROOM MISO SOUP



Chicken Mushroom Miso Soup image

Not feeling well? I wasn't and I decided to make a nice healthy healing pot of soup. Aah the comfort! This is a quick make soup with the root ingredients grated takes no time to cook. You can also incorporate cooked noodles, or rice Naturally produced miso, (pronounced mee-so) is "a delicious all purpose, high-protein seasoning. A nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids. Also known as fermented soy bean paste, is an excellent source friendly bacteria. "Unpasteurized miso is a "living food" containing natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods, and which have been shown to ward off and destroy harmful microorganisms, thereby creating a healthy digestive system."(source: www.southrivermiso.com)" You don't want to cook the miso. Just before serving add it to hot water then stir into the soup and serve.

Provided by Rita1652

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

6 cups chicken broth or 6 cups water
1 lb chicken breasts, cubed (boneless, skinless) or 3 -4 cups leftover shredded chicken
1 tablespoon sliced lemongrass
1 tablespoon chopped basil or 1 tablespoon chopped cilantro
1 small carrot, grated
1 tablespoon grated ginger
3 cloves black garlic or 3 garlic cloves, minced
1/4 cup grated ginseng roots
1/4 cup grated burdock root (optional)
1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
3 ounces enoki mushrooms, separated
4 button mushrooms, sliced
3 baby king mixed mushrooms, julienned
2 -4 tablespoons miso, i used light in sodium (to taste)
green onion, tops removed thinly sliced
toasted sesame oil
salt, soy, tamari to taste
cabbage kimchi, to taste

Steps:

  • In a medium sauce pan bring water or chicken broth to a boil.
  • Add ingredients chicken trough the mushrooms. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
  • Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
  • Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.

MUSHROOM MISO SOUP



Mushroom Miso Soup image

This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 1h

Yield 2 large servings

Number Of Ingredients 23

1 piece of kombu, about 6 inches square
3 large dried shiitake mushrooms, crumbled
3 teaspoons light soy sauce
2 teaspoons mirin
2 tablespoons sake
2 teaspoons sugar
Salt to taste
3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
3 ounces King oyster mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons light soy sauce
1/2 teaspoon grated garlic
1 teaspoon grated ginger
Salt and pepper
3 tablespoons white or red miso
6 ounces silken tofu, at room temperature
Enoki mushroom tips
2 tablespoons slivered scallions
4 shiso leaves, slivered
Sunflower sprouts
2 tablespoons slivered toasted nori
Pinch of crushed red pepper
Toasted sesame seeds

Steps:

  • Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
  • Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
  • Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
  • Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
  • To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.

Tips:

  • Use a good quality vegetable broth for the best flavor. If you don't have vegetable broth, you can use water, but the soup will be less flavorful.
  • If you don't have white miso paste, you can use another type of miso paste, such as red or brown miso paste. Just be aware that the flavor of the soup will be different.
  • To make the soup more flavorful, you can add other ingredients, such as tofu, wakame seaweed, or green onions.
  • If you want a thicker soup, you can add a cornstarch slurry to the soup. To make a cornstarch slurry, mix together equal parts cornstarch and water until smooth. Then, stir the slurry into the soup and bring to a simmer. The soup will thicken as it simmers.
  • Serve the soup hot with a side of rice or noodles.

Conclusion:

Mushroom miso soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its simple ingredients and flavorful broth, this soup is sure to be a hit with everyone who tries it.

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