Miso mushroom soup takes the beloved Japanese classic and elevates it with tender mushrooms. The fermented miso paste adds incredible umami depth that pairs perfectly with earthy mushrooms. It's healing, warming, and ready in under 30 minutes.
The key is to never boil the miso - add it at the end and keep the heat gentle. Boiling kills the beneficial probiotics and can make the soup bitter. Treat it with care for the best results.
About Miso
- White miso: Mild, slightly sweet
- Red miso: Stronger, saltier
- Never boil: Add off heat
- Probiotics: Good for gut health
Japanese Additions
- Silken tofu cubes
- Wakame seaweed
- Sliced green onions
- Soft-boiled egg
Serving Suggestions
- Sliced green onions
- Sesame seeds
- Serve with rice
- Perfect for breakfast
Miso Mushroom Soup
A warming Japanese-inspired soup featuring umami-rich miso and tender mushrooms. Healthy comfort food.
Nutrition per serving
125 Calories
8g Protein
12g Carbs
6g Fat
3g Fiber
Ingredients
Instructions
- . Sauté mushrooms briefly.
- . Add dashi and bring to simmer.
- . Dissolve miso into soup.
- . Add tofu and green onions. Serve.
Recipe Notes
- Don't boil miso: Kills probiotics and becomes bitter.
- Red miso: Use for stronger, saltier flavor.
- Add noodles: Udon or soba make it a meal.
- Storage: Best fresh. Miso loses flavor when reheated.