Homemade Miso Soup
Cozy Up with a Bowl of Miso Mushroom Soup
Looking for a comforting and flavorful soup that’s also surprisingly easy to make? Look no further than our Miso Mushroom Soup! This Asian-inspired recipe is packed with umami, thanks to the miso paste and earthy mushrooms. It’s perfect for a light lunch, a warming starter, or a satisfying dinner on a chilly evening.
This isn’t your average mushroom soup. The miso adds a depth of flavor that elevates the simple ingredients into something truly special. We love using cremini or shiitake mushrooms for their rich, savory taste, but feel free to experiment with your favorites! The combination of mushrooms, celery, and a touch of chili flake creates a beautiful balance of flavors that will leave you wanting more.
What makes this soup so good?
- Umami-Rich: Miso paste is a fermented soybean paste that’s bursting with umami, the fifth taste that adds a savory depth to dishes.
- Healthy & Nutritious: Packed with vegetables and beneficial probiotics from the miso, this soup is good for your gut and your soul.
- Quick & Easy: Ready in under an hour, this soup is perfect for busy weeknights.
- Versatile: Customize it with your favorite vegetables, proteins, or noodles.
Tips for the Best Miso Mushroom Soup:
- Miso Paste: Use a good quality miso paste. White miso is milder, while red miso is more intense. Adjust the amount to your preference.
- Mushrooms: Don’t overcrowd the pan when sautéing the mushrooms. This will help them brown properly.
- Simmering: Allow the soup to simmer for at least 30 minutes to allow the flavors to meld together.
- Garnish: Fresh cilantro and green onions add a bright and flavorful finish.
Frequently Asked Questions:
Q: What is miso paste?
A: Miso paste is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus). It’s a staple ingredient in Japanese cuisine and adds a unique umami flavor to dishes.
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with different varieties like oyster mushrooms, enoki mushrooms, or even a blend of your favorites.
Q: Is this soup vegetarian/vegan?
A: Yes! This recipe is naturally vegetarian and vegan.
Q: Can I make this soup ahead of time?
A: Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more over time.
Q: What can I add to make it a heartier meal?
A: Add some cooked noodles (udon or ramen work well), tofu, or shredded chicken for a more substantial meal.
Miso Mushroom Soup
Ingredients
- 8 cups vegetable stock
- 1/4 cup miso paste
- 2-3 cups cremini mushrooms or shiitake
- 3 stalks celery
- 8 cloves garlic minced
- 1 bunch cilantro
- 2 bunches green onions
- to taste chili flakes
- 1 tablespoon coconut oil
Instructions
- Sauté mushrooms over medium-high heat in 1 tablespoon of coconut oil and season with sea salt until almost browned. Sometimes add a little water to keep them from sticking to the pan until they start to cook down. Then set aside.
- Sauté celery in coconut oil until soft then add the garlic and miso paste and the sautéed mushrooms, pour in your vegetable stock and simmer for 30 minutes.
- Dish into bowls and top with chopped cilantro, green onion and chili flakes and EAT!
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