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!
Course Lunch, Soup
Cuisine Asian
Keyword meal for one, miso soup, vegetarian, vegetarian soup
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.