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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
Yellow Lentil Curry         Chicken Wild Rice Broccoli
Black Eyed Pea      Pepperoni      Mushroom Bisque
Split Pea        Chipotle Chowder        Butternut Squash
White Bean         Shrimp Bisque

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 leave one →
  1. January 31, 2010 10:18 am

    I love this! Simple and healthy. Can’t beat that!

  2. February 1, 2010 6:28 am

    Very healthy indeed and congras to 10 days of soup 🙂

  3. February 1, 2010 7:16 pm

    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!

  4. February 1, 2010 9:26 pm

    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
    You can visit me at

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