Hearty Shiitake Mushroom And Miso Soup Recipes

MISO SOUP WITH SHIITAKE MUSHROOMS

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Miso Soup with Shiitake Mushrooms image

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.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

Ingredients

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

MUSHROOM MISO SOUP

This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.

Provided by David Tanis

Categories soups and stews, appetizer

Time 1h

Yield 2 large servings

Number Of Ingredients 23

Mushroom Miso Soup image

Steps:

Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.

Ingredients

1 piece of kombu, about 6 inches square
3 large dried shiitake mushrooms, crumbled
3 teaspoons light soy sauce
2 teaspoons mirin
2 tablespoons sake
2 teaspoons sugar
Salt to taste
3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
3 ounces King oyster mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons light soy sauce
1/2 teaspoon grated garlic
1 teaspoon grated ginger
Salt and pepper
3 tablespoons white or red miso
6 ounces silken tofu, at room temperature
Enoki mushroom tips
2 tablespoons slivered scallions
4 shiso leaves, slivered
Sunflower sprouts
2 tablespoons slivered toasted nori
Pinch of crushed red pepper
Toasted sesame seeds

MISO MUSHROOM SOUP

from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

Provided by chia2160

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Miso Mushroom Soup image

Steps:

combine water and mushrooms in a saucepan, bring to a boil.
remove from heat, remove mushrooms.
cut off stems, discard, slice caps thinly.
return to water, bring back to simmer and cook 15-20 minutes.
add spinach and tofu, simmer for 1-2 minutes.
remove from heat.
in a small bowl combine miso with 2 tbsp of broth and mix well.
stir into soup.
sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1

Ingredients

2 dried shiitake mushrooms
1/2 cup fresh spinach leaves
1/2 cup medium silken tofu
3 cups cold water
2 1/2 tablespoons dark miso (red or brown)
2 tablespoons scallion tops, sliced
1/2 teaspoon toasted sesame oil

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Prepare the mushrooms by remove the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a few pinches of salt and stir. Let the mushrooms cook until soft, about 5 minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the simmer water into a small bowl and add the miso paste, stirring until it dissolves, then add it back into the soup pot. Simmer over low heat for 15 minutes.
Bring a medium pot of water to a boil. Prepare the noodles according to the instructions on the package (*I prefer to cook them fairly al dente, because they will be going into the hot soup). Drain the noodles and add them to the soup pot, followed by the spinach, tamari (or soy sauce, if using), sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to taste with tamarin and a drizzle of toasted sesame oil.

Hearty Shiitake Mushroom And Miso Soup Recipes

MISO SOUP WITH SHIITAKE MUSHROOMS

A delicious Japanese soup with mushrooms and tofu.

MUSHROOM MISO SOUP

This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.

MISO MUSHROOM SOUP

from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

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