Hearty Japanese Mushroom Miso Soup
This 10-minute mushroom miso soup is packed with flavor—perfect for chilly mornings or whenever you need a warm, comforting bowl! Give it a try!
Equipment
Ingredients
Instructions
- Preparation: Slice mushrooms and chop green leaves.
- Bring to a Boil: Put the mushrooms, daikon leaves, dashi powder, and water in a saucepan and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for two minute.
- Add Miso Paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
Notes
- Storage: Let the soup cool, transfer to a glass jar, and refrigerate for up to 3 days.
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the nice flavor.
- Adjust the amount of miso paste to suit your taste. For a richer broth, use more miso paste.
- This recipe uses daikon leaves, but you can substitute spinach, komatsuna, or scallions. If using soft greens like spinach, add them at the very end to avoid overcooking.
Video
Nutrition
Serving: 1servingCalories: 36kcalCarbohydrates: 6gProtein: 2g
This nutritional information is estimated and provided for general reference only.