Shitake Miso Soup Recipes

MISO SOUP RECIPE (WITH CHICKEN, NOODLES, SHIITAKE MUSHROOMS)

Steps:

• Heat 1 tablespoon oil in a Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don't cook through. Remove to a plate.
• Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and sauté 3 minutes. Add mushrooms, ginger and garlic and sauté for 1 minute.
• Add chicken BACK TO POT followed by chicken broth, soy sauce, rice vinegar, rice wine, and chili paste. Bring to a boil then reduce heat to medium-low and gently simmer for 10 minutes or until chicken is tender enough to shred. Remove chicken and shred when cool enough to handle. Continue to simmer soup without chicken if you like more tender mushrooms.
• Add ¼ cup miso paste to a medium bowl. Add a ladleful of hot broth then whisk until the miso is completely dissolved. Set aside.
• Add rice noodles and bell peppers to pot. Simmer 2 minutes then turn off heat. Add bok choy, shredded chicken and entire miso mixture. Cover pot just until noodles are al dente and bok choy is wilted, 1-2 minutes.
• Do NOT simmer/boil the soup with the miso, as the miso will become gritty.

MISO SOUP WITH SHIITAKE MUSHROOMS

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

SHITAKE MISO SOUP

Steps:

• In a sauce pan combine soy sauce, tofu and scallions.
• Bring to a boil, reduce heat, cover and let simmer for 15 minutes.
• Add mushrooms and water, bring to a boil.
• Once boiling vigorously, bring down to a simmer and add mushrooms.
• Simmer until mushrooms reach desired tenderness.
• Add Miso, mix until dissolved, serve.

MISO SHIITAKE BREAKFAST SOUP

Steps:

• If using dried mushrooms, soak in warm water for 20 minutes then drain.
• Slice the mushrooms thinly.
• Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
• Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
• Try this with my Chanterelle Croissants (recipe #21676).

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.