Miso Mushroom Soup
January 31, 2010
Ten Days of Soup FINAL DAY! ~ Mary ~
Light, refreshing and mighty delicious, but not very filling – so we just add some chicken to remedy that.
Other soups you might enjoy:
Cauliflower Soup Grilled Gazspacho
New Mexico Red Chile Posole Corn Chowder
Wild Rice and Mushroom Soup with Chicken
Cauliflower Soup Grilled Gazspacho
New Mexico Red Chile Posole Corn Chowder
Wild Rice and Mushroom Soup with Chicken
Miso Mushroom Soup
In a large sauce pan over high heat bring to a boil:
6 Cups Water
2 Cups Dried Mushrooms
Remove from heat and remove mushrooms to slice up smaller. Return mushrooms to pot and pot to medium high heat. Simmer until mushrooms are soft.
Stir in:
1/4 Cup Miso
Just heat through – don’t boil after the miso is added.
Serve over:
A bowl full of Fresh Chopped Spinach
Top with
Sliced Green Onions
and a few drops of Sesame Oil
4 Comments
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I love this! Simple and healthy. Can’t beat that!
Very healthy indeed and congras to 10 days of soup
Out of all the soups you’ve posted here I think this is my favorite. There is just something I really love about Miso soup. They all look fantastic!
Dear Foododelmundo, I did not know how to make miso soup until I read your post! When I saw it I said OMG! Incredible presentation. Loved your site, very professional. Photos were crisp and clear. Recipe was concise and easy to read. I shall be back for a bite of more.
Thank you for sharing.
Cheers, Gaby
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