Miso Soup with Wild Mushrooms

Miso Soup with Wild Mushrooms

Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and/or bean the night before, and too lazy and skeptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand — yes, mushrooms are a staple in my kitchen! — to go along with some ricotta cheese biscuits.

After a weekend of hearty meals, this simple but elegant pairing was the ideal solution for a light dinner. Do keep this soup in mind as a inviting appetizer most suited to pleasing your guests.

Did I mention that this very flavorful mushroom and miso broth delight comes together in less than 20 minutes?

Omit the egg if you want a vegan version of this nourishing soup.

Miso Soup with Wild MushroomsMiso Soup with Wild Mushrooms
Recipe by
Cuisine: Asian
Published on April 7, 2009

Extraordinarily simple and quick to make, this light brothy vegetarian soup is loaded with miso and mushroom flavor — sure to be a hit as an appetizer or light lunch

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  • 1/2 oz (14 g) dried mixed wild mushrooms
  • 3 cups of vegetable stock
  • 4 to 5 fresh button mushrooms, sliced
  • 2 shallots, finely chopped
  • 3 tablespoons dark or red miso such as hatcho or mame
  • 2 eggs, lightly beaten
  • pinch of cayenne
  • Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking liquid, and finely chop the mushrooms.

  • In a medium saucepan, combine the stock and the reserved mushroom soaking liquid. Bring to a boil over medium-high heat. Add the dried mushrooms, fresh mushrooms and shallots to the pan. Bring to a boil again and simmer for a minute or two. Now reduce the heat to low and stir in the miso. Cook for a few minutes, crushing the miso against the sides of the pan to incorporate it into the soup.

  • Remove the pan from the heat, drizzle in the beaten egg, and stir in the cayenne. Return the pan to the heat, increase the heat to medium-high, and bring to a near boil, gently stirring. Cook for 30 seconds more and serve hot.

Makes 4 servings

Miso Soup with Wild Mushrooms

More miso recipes from Lisa's Kitchen:
Vegetarian Miso Soup
Tempeh-Miso Breakfast Patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing


Anonymous said...

The soup looks awesome..

A_and_N said...

Wow this is a different looking soup. Looks pretty spicy because of its dark color :) I loved the addition of mushrooms in it.

Ivy said...

I love mushrooms and this sounds delicious Lisa.

Ricki said...

Looks very warm and comforting. And miso is so restorative--this sounds just perfect.

Soma said...

This looks very rich. I have never used miso in my cooking. I love mushrooms..

Jamie said...

This looks divine! We just discovere the packets of miso soup preparation at our local Asian grocer and have, like you, decided that it is the perfect cleansing meal after all the desserts and heavy meals. This soup is a wonderful twist.

Jacqueline Meldrum said...

Oh piddle! I don't have the miso, but I have everything else.

Thistlemoon said...

Wow wow wow - look at those beautiful mushrooms - this is a tasty looking soup for sure!

Chutneytales said...

I love mushrooms so much..The soup looks very spicy n delicious..I like the addition of egg in it :)

test it comm said...

Miso soup with mushrooms is so good!

eatme_delicious said...

I love miso and mushrooms - this soup looks so good!

I don't know if you've ever tried it but you can boil beans for 1-2 hours (without a presoak). I've never used the presoak then simmer method so I'm not sure what the difference in final product is.

Lisa Turner said...


The difference is the fermentation process that removes the phytates and enzyme inhibitors which block mineral absorption into the body.

And call me a snob, but I just don't trust canned beans.