Mushroom Miso Soup

A blue and white bowl filled with miso mushroom soup.

This easy mushroom miso soup is a simple and comforting bowl of goodness that's easy to make. Bursting with umami flavors and rich in nutrients, this recipe is perfect for a quick and satisfying meal.

Course Soup

Cuisine Japanese

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 99kcal

Author Colleen Milne

Ingredients

0.5 ounces dried shiitake mushrooms
6 ounces baby bella mushrooms sliced, about 3 cups
5 cups water
3 tablespoon soy sauce
2 tablespoon ginger minced
1 tablespoon toasted sesame oil
¼ cup red miso paste
½ cup chopped spinach

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

- Mushroom Stems: Shiitake stems are tough and woody, and should be removed before using them. However, most dried shiitake mushrooms have the stems already removed.

- Rinse: Dried mushrooms should be thoroughly rinsed before soaking, to remove any debris. I use a colander.

- Soak: Don't skip the rehydrating step. This mushroom miso soup comes together very quickly, but you do need plan for soaking the dried mushrooms for 15 minutes. And the soaking liquid adds a delicious extra layer of umami flavor to the soup.

- Miso paste: It's important to stir in the miso paste at the end of cooking time. Never boil miso, because boiling will damage the aromatic notes and kill the probiotic properties.
- Storage: Mushroom miso soup will keep, stored in an airtight container in the fridge, for up to three days. Reheat in the microwave or on the stovetop over low heat.
- To Freeze: You can freeze this miso soup in a freezer safe container for up to two months. Defrost over night in the fridge.

Nutrition