Japanese Mushroom Soup
A delicate umami-rich broth studded with tender mushrooms, enhanced with miso and a hint of ginger. Ready in under 30 minutes with pantry staples.
- Total time
- 25 min
- Servings
- 4
- Calories
- 94
- Protein
- 5g
Ingredients
- 12 oz mixed mushrooms (shiitake, oyster, cremini), sliced 1/4-inch thick
- 6 cups dashi stock or vegetable broth
- 3 tbsp white miso paste
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 2 whole scallions, thinly sliced (white and green parts separated)
- 1 sheet nori (seaweed), sliced into strips
- ½ tsp sesame oil
Instructions
- 1
Heat dashi in a large pot over medium-high heat until steaming, ~3 minutes.
- 2
Add mushrooms and ginger. Simmer until mushrooms are tender, ~8 minutes.
- 3
Whisk miso paste in a small bowl with 1/4 cup warm broth until smooth.
- 4
Pour miso mixture back into pot, stirring gently. Do not boil.
- 5
Stir in soy sauce and white scallion parts. Taste and adjust salt/soy if needed.
- 6
Ladle soup into bowls. Top with nori strips, green scallions, and a drizzle of sesame oil.
- 7
Serve immediately while steaming.
Tools you’ll need
- large pot (6-quart capacity)
- small mixing bowl
- whisk
- wooden spoon or ladle
- chef's knife and cutting board
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