Miso Soup with Mushrooms is a delicious soup with complex flavours. This vegan Asian recipe is made with simple ingredients. This three mushrooms and Miso soup is the perfect start to a great meal with family and friends.
This soup uses several different types of Mushrooms to give earthy flavours and textures. Soft tender Tofu provides the comforting feeling and the Bokchoy provides a nice crunch to every bite. The Miso paste is the star performer in this soup. This is the perfect dish for a cold night and a light dinner option.
What I love most about miso is – it is packed with a lot of flavours, it’s wonderfully versatile and compliments well with the other ingredients it is combined with. You can make it with noodles, mushrooms, tofu – you name it. There are no hard and fast rules for making miso soup.
The soup is packed with immune-boosting ingredients like mushrooms, tofu, garlic, ginger, bokchoy and miso paste having many health benefits. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Vegan Shoyu Ramen and Wonton Soup.
Yield: 4 servings
Prep time: 30 minutes
Total time: 40 minutes
Ingredients for Miso Soup with Mushroom
2 teaspoon sesame oil
1 teaspoon chopped garlic
1 teaspoon chopped ginger
8 oyster mushrooms
8 button mushrooms sliced
1 teaspoon rice wine vinegar
1 tablespoon soya sauce
2 tablespoon miso paste
Salt to taste
200 grams bok choy
100 grams tofu cut into matchsticks
1/4 cup chopped Spring Onion greens
1 tablespoon toasted sesame seeds
2 fresh red chillis sliced
For the Stock
10 dry shitake mushrooms
1 inch ginger smashed
1/2 cup spring onions greens
5 garlic pods smashed
1 teaspoon sugar
1 teaspoon soya sauce
6 cups water
Directions for Miso Soup with Mushroom
- In a pot add all the ingredients for the stock like dried shiitakes, ginger, garlic, spring onions, soy sauce, and sugar. Add 6 cups water and place over medium heat. Allow the liquid to reach a boil, and then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Strain through a sieve. (Stock may be prepared up to 2 days in advance.)
- Take out the shitake mushrooms from the sieved vegetables, slice them and keep aside. Discard the rest of the sieved vegetables.
- Slice the hard stem part of bokchoy and keep the leaves separately.
- Heat oil; add minced ginger, garlic and stir for few seconds.
- Add both the mushrooms and stir for 2-3 minutes
- Add the crunchy stem portion of the bokchoy, sliced shitake mushroom and stir for a minute.
- In a bowl add 4 tablespoon stock, miso paste and mix well.
Now pour in the strained stock or the vegetable stock, light soy sauce, rice wine vinegar and the miso paste. Adjust salt to taste. - Once the soup comes to a boil, add the tender bokchoy leaves and let it boil for a minute or so.
- Add thinly sliced tofu and simmer for two minutes.
- Pour in individual bowls, garnish with sliced red chilli, spring onion greens and sesame.
- Serve hot.
Notes
- You can use homemade vegetable stock or store-bought one. Fresh red chillis can be added to the soup along with bokchoy if you don’t mind the heat.
- Miso paste is easily available through on-line stores or can be purchased at the supermarket / hypermarket.
