miso mushroom soup in mushroom broth
Comforting and delicious
prep time
1 Hr 15 Min
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- MUSHROOM BROTH
- 3 tablespoons olive oil
- 2 pounds cremini mushrooms finely chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 8 cups water
- 1/4 cup soy sauce
- 1 ounce dried shiitake mushrooms
- 3 sprigs thyme
- MISO MUSHROOM SOUP
- 8 cups mushroom broth
- 8 ounces fresh mushrooms of choice
- 2 tablespoons fresh ginger grated
- 2 cloves garlic minced
- 1/3 cup white miso
- 4 ounces rice noodles
- 2 cups bean sprouts
- 4 scallions chopped
- 1 cup fresh cilantro chopped
How To Make miso mushroom soup in mushroom broth
-
Step 1For 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.
-
Step 2For 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
-
Step 3Add 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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