Miso Soup with Wild Mushrooms

Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and/or bean the night before, and too lazy and skeptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand — yes, mushrooms are a staple in my kitchen! — to go along with some ricotta cheese biscuits.

After a weekend of hearty meals, this simple but elegant pairing was the ideal solution for a light dinner. Do keep this soup in mind as a inviting appetizer most suited to pleasing your guests.

Did I mention that this very flavorful mushroom and miso broth delight comes together in less than 20 minutes?

Omit the egg if you want a vegan version of this nourishing soup.

Miso Soup with Wild Mushrooms

Recipe by Lisa Turner
Cuisine: Asian
Published on April 7, 2009

Extraordinarily simple and quick to make, this light brothy vegetarian soup is loaded with miso and mushroom flavor — sure to be a hit as an appetizer or light lunch

Print this recipe

Ingredients:

1/2 oz (14 g) dried mixed wild mushrooms
3 cups of vegetable stock
4 to 5 fresh button mushrooms, sliced
2 shallots, finely chopped
3 tablespoons dark or red miso such as hatcho or mame
2 eggs, lightly beaten
pinch of cayenne

Instructions:

Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking liquid, and finely chop the mushrooms.
In a medium saucepan, combine the stock and the reserved mushroom soaking liquid. Bring to a boil over medium-high heat. Add the dried mushrooms, fresh mushrooms and shallots to the pan. Bring to a boil again and simmer for a minute or two. Now reduce the heat to low and stir in the miso. Cook for a few minutes, crushing the miso against the sides of the pan to incorporate it into the soup.
Remove the pan from the heat, drizzle in the beaten egg, and stir in the cayenne. Return the pan to the heat, increase the heat to medium-high, and bring to a near boil, gently stirring. Cook for 30 seconds more and serve hot.

Makes 4 servings