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    Home » Recipes » Soups » Miso Mushroom Soup

    Miso Mushroom Soup

    Published: Mar 29, 2022 · Modified: Aug 8, 2022 · This post may contain affiliate links · This blog generates income via ads.

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    This miso mushroom soup is full of umami flavor, loaded with healthy ingredients, and can be made in about 20 minutes! It's a hearty soup that hits the spot every time and makes a perfect meal!

    This miso mushroom soup is one of my absolute favorite meals.

    Thanks to the natural umami-rich ingredients like miso paste and mushrooms, this soup is rich in flavor and hits the spot on a cool day.

    The miso and and mushrooms also pack a health punch; they are loaded with nutrients, protein, and are really good for your gut.

    Another great thing about this soup is that you can customize it to how you like, turning it from an already delicious meal to a fabulous one!

    Ingredients

    Soup Base:

    • Water
    • Dashi granules
    • Miso paste

    For the mushroom part of this soup, I like approximately a 3-4 cups of mushrooms, using a variety for flavor and texture. My favorites are:

    • King mushrooms
    • Oyster mushrooms
    • Shimeji mushrooms
    • Enoki mushrooms
    Three varieties of mushrooms on a wooden cutting board.

    I have also used Chinese wood ears, which aren't a mushroom, but they are a fungus like mushrooms and add umami, crunch, and texture to the soup.

    Can I use dried mushrooms?

    Yes! Dried shiitake mushrooms, snow fungus, or wood ear fungus are delicious options, but you need to soak and rehydrate them before adding them to the soup.

    How To Make Miso Mushroom Soup

    In a small pot, add water, dashi broth granules, and miso paste and set on the stove over medium heat. Prepare and cut the mushrooms, keeping them chunky, and add them to the pot.

    Making miso mushroom soup in metal pot.

    Once the soup comes to a boil, simmer for about 5 minutes.

    Optional Extra Ingredients

    These are a few of my favorite things to add to my miso mushroom soup.

    Daikon: Daikon adds yet another level of texture and some sweetness to the soup. Peel and cut the daikon into batons or chunks and add them to the pot before the mushrooms so that they have enough time to cook through and become tender.

    Chunks of white vegetable and green pea pods in a pot with soup.

    Sugar snap peas: A bit of green is always welcome in soup! Add the snap peas to the pot during the last minute of cooking so that they are still crisp and vibrant when serving.

    Fresh egg: Besides added protein, an egg can add a bit of "creaminess", or richness, to the soup. Add it during the last minute of cooking to heat it while keeping it runny.

    A round pot containing a raw egg, green peas, and mushrooms in soup.

    If you prefer the egg to be cooked to a more solid state, add it to the pot midway through cooking.

    Garnishes

    While the soup is perfectly delicious to eat at this point, I love adding some extra touches that only add more delicious layers of flavor and texture.

    • Chopped green onion
    • Fried shallots
    • Chili crisp oil
    • Sesame seeds
    A spoon of red chili oil being set on top of a bowl of miso mushroom soup.

    Variations to the Soup

    Starches: While I find this soup filling and satisfying enough as it is, you can add more bulk to the soup by adding about ½ a cup of cooked rice to the soup. If you love noodles, udon, ramen, or rice noodles would be a great addition.

    Frozen dumplings: Sometimes I also add a few small frozen wonton dumplings or fish shao mai to the soup. If you do this, add these to the pot near the beginning of cooking so they have enough time to heat through.

    Other vegetables: You can also add other types of vegetables/ingredients to the soup in addition to the mushrooms, opting for ones that cook relatively quickly. Good options are zucchini, baby bok choy, napa cabbage, tofu puffs, etc.

    More Mushroom Recipes

    If you're looking for more ways to cook mushrooms, be sure to check out:

    • Pan-Fried Crispy Enoki Mushrooms (one of my favorites)
    • Cold Asian Greens and Mushrooms with Sesame Vinaigrette
    • Pan-Fried King Oyster Mushrooms
    Close-up of a spoon containing mushrooms, green onions, red chilis and soup.

    If you love mushrooms and flavorful soups full of umami, AND you want something healthy and quick and easy, this miso mushroom soup ticks all the boxes. Like I mentioned at the beginning, it is one of my favorite soups and I will, literally, make it a few times a week for myself for lunch!

    So bypass the canned soup aisle and whip up a bowl of goodness and deliciousness for yourself!

    ~ Lisa.

    Miso Mushroom Soup

    This miso mushroom soup is full of umami flavor, loaded with healthy ingredients, and can be made in about 20 minutes! It's a hearty soup that hits the spot every time and makes a perfect meal!
    No ratings yet
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: Asian
    Keyword: meal for one, miso soup, vegetarian, vegetarian soup
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Makes: 1 serving
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 1 ½ cups water
    • 1 teaspoon dashi broth granules
    • 1 ½ tablespoons miso paste
    • 3-4 cups fresh mushrooms (use a variety for more flavor depth)

    Optional fillings:

    • 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 green onions
    • Fried shallots
    • Chili crisp
    • Sesame seeds

    Instructions

    • Add 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 to the soup first to allow them enough time to cook through.
    • Prepare and cut the mushrooms into bite-sized pieces. Add to pot.
    • Keep soup at a gentle boil for about 5 minutes.
    • If adding sugar snap peas, add to the pot in the last minute of cooking.
    • If adding a fresh egg, add to the pot in the last minute of cooking for a runny egg. If you prefer your egg to be cooked more, add about halfway through cooking your soup.
    • Transfer the soup to a bowl and top with chopped green onions, fried shallots, and chili crisp oil, if desired.

    Notes

    • Substitute the water with broth for extra flavor.
    • Use a variety of mushrooms for a mix of texture and flavor.
    • I like to use 3-4 varieties, with these being my favorite:
      • King mushrooms
      • Oyster mushrooms
      • Shimeji mushrooms
      • Enoki mushrooms
      • Wood ears
      • Snow fungus
    • If you use daikon, add it to the pot before the mushrooms so it has time to cook through and become tender. It will also add some sweetness to the soup.
    • If adding an egg, if you want it to be cooked more, add it to the pot halfway through cooking.
    • Add cooked rice or noodles to the soup for added bulk or starch.
    • If adding different vegetables or items, choose ones that cook relatively quickly, like zucchini, napa cabbage, baby bok choy, tofu puffs, etc.
    • Makes 1 serving as a meal.
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    More Soups

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    • Super Simple Egg Drop Soup
    • Hearty Chicken and Kale Soup

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