This miso mushroom soup is full of umami flavour, loaded with healthy ingredients and can be made in about 20 minutes – the perfect meal!
Serves: 1 as main meal
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients:
- 1½ cups water
- 1 tsp dashi granules
- 1½ tbsp miso paste
- 3–4 cups fresh mushrooms (use a variety for more depth of flavour)
Optional fillers:
- 1 cup daikon, cut into batons
- ½ cup sugar snap peas
- 1 raw egg
Optional starches:
- ½ cup cooked rice
- noodles (udon, ramen, rice noodles, etc)
Optional garnishes:
- chopped spring onion
- fried shallot
- chilli crisp oil
- sesame seeds
Method:
- Add the water, dashi granules and miso paste to a small pot over medium heat. Bring to a gentle boil.
- If adding daikon to the soup, add it first to give it enough time to cook through. It will also add some sweetness to the soup.
- Prepare and cut the mushrooms into bite-sized pieces. Add them to the pot.
- Keep the soup at a gentle boil for about 5 minutes.
- If adding sugar snap peas, add them to the pot in the last minute of cooking.
- If adding a fresh egg, add it to the pot in the last minute of cooking, if you want a runny egg. If you prefer your egg to be cooked through, add it about halfway through cooking the soup.
- Transfer the soup to a bowl and top with chopped spring onion, fried shallot, chilli crisp oil and sesame seeds, as desired.
Recipe notes:
- Substitute the water for vegetable broth to achieve extra flavour.
- Use a variety of mushrooms for a mix of texture and flavour. I like to use 3–4 varieties, with these being my favourites: king mushroom, oyster mushroom, shimeji mushroom, wood ear and snow fungus.
- Add cooked rice or noodles to the soup for added bulk and starch.
- If adding different vegetables or other plant-based items, choose ones that cook relatively quickly such as courgette, Chinese cabbage, baby pak choi and tofu puffs.
- For detailed instructions – with images – on how to make this dish, check out the recipe on my website.
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