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Easy mushroom miso soup

Miso is an exotic ingredient (rich in umami) that you’ll use for all kinds of incredible dishes once you buy it – we promise. This brothy soup is packed with flavour and incredibly easy to make – the perfect quick filler lunch. Add more vegetables, strips of cooked chicken or even noodles if you’re very hungry
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Soups, Breads and Stews, Starters
Cuisine Japanese
Servings 2


  • 10 ml sesame oil (or vegetable oil)
  • 1 clove garlic, finely grated
  • 1 knob fresh ginger, peeled & grated
  • 10 ml miso paste
  • 250 ml portabellini mushrooms, sliced
  • 1 liter chicken stock
  • 15 ml soy sauce
  • a small bunch of spring onions, sliced, to serve
  • a small punnet of bean sprouts, to serve (optional)
  • sliced fresh red chilli, to serve (optional)
  • a shredded nori sheet, to serve (optional)
  • some sesame seeds, for serving (optional)
  • fresh coriander or micro herbs, for serving (optional)


  • Heat the oil in a medium size pot, then fry the garlic, ginger and miso paste for a minute, stirring.
  • Add the mushrooms, stock and soy sauce, and stir to mix. Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft.
  • Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs (or toppings of your choice).
Keyword asian, soup