Miso Mushroom Soup: The Ultimate Twist

Miso mushroom soup, using shittake and chestnut mushrooms

I practically live on soups during the colder months, which basically means i’m always developing and improving my soup recipes. This year especially (probably because we have been at home more), i’ve been liquifying all vegetables in sight. You name it, i’ve probably made a soup from it. Lately, i’ve started adding a twist to my soups. I’m always looking for that extra (and often spicy) kick! The humble mushroom soup is great as it is, but when do we ever stop trying to improve perfection? Hence, the miso mushroom soup.

Miso and mushrooms are one of those combinations you just can’t NOT try once you know about it. Miso makes this soup creamy without actually adding any cream to it, and umami factor is off the scales. During lockdown, i became particularly fond of the miso paste from Clearspring’s brand. It’s a perfect base for a simple miso soup. But also perfect for people like me who like adding miso to unconventional things (miso carbonara anyone?).

I decided to add two types of mushroom to this soup recipe, to honour both the asian and non-asian components. I definitely think shittake mushrooms and chestnut mushrooms each bring something different to the soup; chestnut mushrooms add a richer and nutty taste while shittake add a delicious earthiness. I’m also a big fan of the chewy texture of shittake mushrooms. I sometimes keep some whole mushrooms in my soup! Also, incidentally this soup is great with my pumpkin spice bread rolls.

Oh yeah, i also forgot to mention mushrooms are my favourite vegetable. So i take my mushrooms seriously.

Miso Mushroom Soup

sabrina@girlwiththematcha
A truly hearty and warming mushroom soup, but with an asian twist! This soup is definitely one for those days you need an easy, healthy and delicious meal. This recipe is most definitely a fusion dish, and even incorporates two types of mushroom: chestnut and shittake, for the ultimate flavour bomb.
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer, Main Course
Cuisine British, Fusion, Japanese
Servings 3 people
Calories 150 kcal

Equipment

  • Electric hand blender/ stand blender

Ingredients
  

  • 75 grams shittake mushrooms, sliced
  • 400 grams chestnut mushrooms, sliced
  • 2 tbsp red/brown miso paste
  • 750 ml vegetable stock
  • 2 spring onions, chopped
  • 3 cloves garlic, chopped
  • 1 stalk fresh rosemary
  • 1 pinch chilli flakes
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • salt to taste

Instructions
 

  • In a pan, add sesame oil, spring onions, garlic, chilli flakes and both the chestnut and shittake mushrooms.
  • Pan fry these, on medium heat.
  • When your mushrooms are done (you will know they are done when they are soft, and dent if you poke them), add the vegetable stock, and lower the heat to simmer.
  • Add in the miso paste, rosemary stalk, soy sauce, and stir. Leave soup to simmer for 10 minutes.
  • Time to blend! Using your electric hand blender or stand blender, blend the ingredients until you have smooth liquid.
  • Taste test, and add salt as needed.
  • It's done! Enjoy by itself or with a chunk of bread. Add cream if you wish.

Notes

If you don’t have red/brown miso, you can use white miso, it will still be delicious, if slightly sweeter (you can adjust for this by adding a little extra salt).
If you prefer a super creamy soup, you can add double/heavy cream at the end. 
Keyword fusion dish, fusion recipes, healthy soup, miso mushroom soup, miso recipes, miso soup twist, mushroom soup, no cream soup, vegan recipes

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