This miso mushroom soup is full of umami flavour, loaded with healthy ingredients and can be made in about 20 minutes – the perfect meal!
Serves: 1 as main meal
Prep time: 5 minutes
Cooking time: 15 minutes
- 1½ cups water
- 1 tsp dashi granules
- 1½ tbsp miso paste
- 3–4 cups fresh mushrooms (use a variety for more depth of flavour)
- 1 cup daikon, cut into batons
- ½ cup sugar snap peas
- 1 raw egg
- ½ cup cooked rice
- noodles (udon, ramen, rice noodles, etc)
- chopped spring onion
- fried shallot
- chilli crisp oil
- sesame seeds
Add the water, dashi granules and miso paste to a small pot over medium heat. Bring to a gentle boil.
If adding daikon to the soup, add it first to give it enough time to cook through. It will also add some sweetness to the soup.
Prepare and cut the mushrooms into bite-sized pieces. Add them to the pot.
Keep the soup at a gentle boil for about 5 minutes.
If adding sugar snap peas, add them to the pot in the last minute of cooking.
If adding a fresh egg, add it to the pot in the last minute of cooking, if you want a runny egg. If you prefer your egg to be cooked through, add it about halfway through cooking the soup.
Transfer the soup to a bowl and top with chopped spring onion, fried shallot, chilli crisp oil and sesame seeds, as desired.
- Substitute the water for vegetable broth to achieve extra flavour.
- Use a variety of mushrooms for a mix of texture and flavour. I like to use 3–4 varieties, with these being my favourites: king mushroom, oyster mushroom, shimeji mushroom, wood ear and snow fungus.
- Add cooked rice or noodles to the soup for added bulk and starch.
- If adding different vegetables or other plant-based items, choose ones that cook relatively quickly such as courgette, Chinese cabbage, baby pak choi and tofu puffs.
- For detailed instructions – with images – on how to make this dish, check out the recipe on my website.
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