Mushroom, Miso and Seaweed Soup

Mushroom, Miso and Seaweed Soup

I've known about the health benefits of eating seaweed for years now, but earlier attempts to incorporate this mineral and vitamin rich sea vegetable into my diet didn't last for long. It's not because I didn't enjoy the salty strips, but I was less creative in the kitchen back then and didn't really know what to do with it, so usually I would end up nibbling on some dulse seaweed from the package.

I've since learned that seaweed can be sprinkled on salads, added to soups and sauces and even baked into a salty treat. Indeed, because of the saltiness of seaweed, it is an ideal addition to brothy soups, like this savory and salty miso, mushroom and seaweed soup that I made for the dinner the other night.

Not only does seaweed contain loads of minerals and vitamins essential to good health, it is also good for your skin and hair and is known to have cleansing properties. I now have three different types of seaweed on hand and plan to incorporate this healthy gift from the ocean into my diet more often.

Mushroom, Miso and Seaweed SoupMushroom, Miso and Seaweed Soup
Recipe by
Cuisine: Asian
Published on April 26, 2009

Plump tender mushrooms simmered in a simple, savory and nourishing miso and seawood broth

Preparation: 20 minutes
Cooking time: 10 minutes

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  • 1/2 oz (14 g) mixed dried mushrooms
  • 4 to 5 strips of dried wakame seaweed
  • 1-inch piece ginger, minced
  • 1 large shallot, cut into thin strips
  • 2 scallions, green and white parts, cut into thin rings
  • 6 oz (175 g) white mushrooms, sliced
  • 6 oz (175 g) shiitake mushrooms, stems removed and sliced
  • 2 tablespoons dried dulse seaweed, crumbled or cut into small pieces
  • 2 tablespoons white (aka) or red (shiro) miso
  • 1 teaspoon tamari (soy) sauce
  • fresh cracked black pepper to taste
  • In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain both the mushrooms and wakame seaweed, reserving the soaking liquids.

  • Pour the reserved soaking liquids and 5 cups of water into a large saucepan or soup pot. Add the ginger, shallot and the white parts of the scallions and bring to a boil. Now add the soaked dried and fresh mushrooms and the dulse seaweed and simmer over medium heat for about 10 minutes.

  • While the soup is simmering, place the miso in a small bowl with a few tablespoons of hot water and mix with a fork until the miso is dissolved. Add to the soup along with the wakame seaweed, tamari sauce and black pepper, and simmer gently for another few minutes. Adjust seasonings according to taste.

  • Serve hot, with each bowl garnished with the green parts of the scallions.

Makes 4 servings

Mushroom, Miso and Seaweed Soup

More mushroom soups from my vegetarian kitchen:
Miso Soup with Wild Mushrooms
Wild Rice and Portobello Mushroom Soup
Coconut Soup with Mushrooms
Hungarian Mushroom Soup


Jacqueline Meldrum said...

those mushrooms look amazingly succulent Lisa! mmmmm :P

Johanna GGG said...

Seaweed is always good in a miso soup. I also would like to use seaweed more in my cooking - I really liked it as a garnish in my carrot miso soup but will look forward to more ideas for using it from you

eatme_delicious said...

This looks like a really delicious bowl of soup! For some reason I'm scared to try making soup like this at home because I really love it and don't want to mess it up.

Anonymous said... light and yummy looking!

A_and_N said...

the mushrooms look very juicy Lisa! simple and elegant soup :) I really need to get my hands on some Miso. Will check it out when we go to the farmer's market next time :)

Unknown said...

anything with mushroom looks so delicious

bee said...

i have all the ingredients. have bookmarked this.

Louise said...

Love the Miso seaweed soup recipe!

You could use the Bull Kelp Seaweed(Nereocystis luetkeana) instead of Wakame or Dulse.

Bull Kelp is not well know in cooking even though is delicious, fine and fresh ocean salty tasting.

Anonymous said...

hello lisa! did you purchase the dulse in london, or somewhere in Ontario?

Lisa Turner said...

Yes, I did purchase the dulse in London. You can get it from natural food stores and even larger grocery stores. It was a fine soup that I mean to make again soon. Best, Lisa.