Mushroom And Miso Soup Recipe

Mushroom And Miso Soup

serves 2-4

This classic Japanese soup with miso paste and shiitake mushrooms is eaten any time of day. But if you're not a miso-in-the-morning kind of person, it is a healthy light lunch or part of a filling and umami-filled dinner.

2 teaspoons vegetable oil
3 green onions, white and tender green parts, thinly sliced
1 pound shiitake mushrooms, stemmed and coarsely chopped
1 thumb ginger, peeled and sliced into thin rounds
4 cups low-sodium broth (chicken or vegetable)
2 tablespoons miso paste
1 serrano, thinly sliced
1/4 cup chopped fresh cilantro

prep: 10 minutes
total: 35 minutes

large saucepan
ladle
medium bowl
whisk

1. Heat the vegetable oil in a large saucepan over medium heat. When it’s hot, add the onions and mushrooms, sprinkle lightly with salt and stir. Cook, stirring often, until the mushrooms are soft, 8-10 minutes.

2. Add the ginger and broth. Bring to a boil, then immediately reduce to a simmer and cook for 10 minutes.

3. Ladle 1/2 cup of the broth into a medium bowl, then whisk in the miso paste so that there are no lumps. Pour the mixture back into the pot and stir. Simmer 5 minutes more. Stir in the sliced chiles and cilantro, and serve.

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