Mushroom Miso Soup
A hearty soup perfect for the autumn season. Three different mushrooms together with an outrageous amount of white miso make this soup an absolute favourite at home. It is warm, flavourful, hearty, and takes the best of the autumn season into one bowl. White miso not only adds a touch of sweetness to support the dish's umami and earthiness, but also gives a creaminess I haven't been able to replicate with other types of miso. Serve warm. Pairs amazingly well with brown rice and grilled eggplants (of course!).
- Serves: 4
- Prep Time: 15 min
- Cook Time: 10 min
Fixings:
- 200g Shimeji (1 square supermarket bag is about 100 to 150g)
- 100g Enoki (1 supermarket bag is about 100g)
- 1-2 Eringi (Depending on size)
- 830ml Konbu Dashi (I use 20g of Konbu for 1 litre of water)
- 3 Tbsp (about 150g) rice miso (usually labelled as white miso)
- Optional: mitsuba (Japanese parsley) to taste
Directions:
- Cut all the mushrooms into bite-sized pieces and simmer them in the dashi. a. The enoki might be enough to cut the bottom part and shred it apart a bit. The eringi is good to slice lengthwise to 2-3 mm thick.
- Take out a bit of liquid and dissolve the miso.
- Before the soup comes to a boil, turn off the heat and add the dissolved miso.
- Ladle it into bowls and sprinkle with finely chopped mitsuba.
Make it yours, make it fun:
Switch the konbu dashi to your preferred stock. Like katsuobushi, shiitake, triple seaweed or other!
Play with the amount of miso paste. More will make it creamier, but not necessarily saltier, so it is quite forgiving. Adjust to your texture preference. Or try different miso too.
Top it off with sesame seed oil and sesame seeds.
Not a fan of parsley? How about some cilantro 😏