miso mushroom soup in mushroom broth

blentz8 avatar
By barbara lentz
from beulah, MI

Comforting and delicious

serves 2-4
prep time 1 Hr 15 Min
cook time 10 Min
method Stove Top

Ingredients For miso mushroom soup in mushroom broth

  • 3 Tbsp
    olive oil
  • 2 lb
    cremini mushrooms finely chopped
  • 1 md
    onion diced
  • 4 clove
    garlic minced
  • 8 c
  • 1/4 c
    soy sauce
  • 1 oz
    dried shiitake mushrooms
  • 3 sprig
  • 8 c
    mushroom broth
  • 8 oz
    fresh mushrooms of choice
  • 2 Tbsp
    fresh ginger grated
  • 2 clove
    garlic minced
  • 1/3 c
    white miso
  • 4 oz
    rice noodles
  • 2 c
    bean sprouts
  • 4
    scallions chopped
  • 1 c
    fresh cilantro chopped

How To Make miso mushroom soup in mushroom broth

  • 1
    For the Broth In a large pot heat the olive oil over medium heat. Add the mushrooms, onion and garlic. Cook stirring until mushrooms release their liquid 5 to 7 minutes. Add the water, soy sauce, dried mushrooms, and thyme. Bring to a boil reduce heat to a simmer and cover and let simmer for 1 hour. Pour the broth through a fine mesh strainer discarding the solids.
  • 2
    For the soup Bring the mushroom broth to a boil. Add the mushrooms, ginger and garlic. Simmer for 5 minutes. Mix the white miso and soy sauce together and whisk it into the broth
  • 3
    Add the tofu and cook 1 minutes. Ladle over hot noodles cook according to package directions. Top with bean sprouts, scallions an cilantro.

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