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
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
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If you make any of my recipes, please tag me at @girlwiththematcha and use the hashtag #matcha_girl, i’m always so happy to see your creations!
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