Mushroom Miso Soup recipe - ingredients, nutrition and when to eat it
This Japanese soup is made by gently simmering shiitake and oyster mushrooms in miso broth.
This Japanese soup is made by gently simmering shiitake and oyster mushrooms in miso broth. Its savory, hearty broth pairs well with the mushrooms’ chewy texture. Serve it with rice for a warm lunch or dinner.
Japanese · 15 minutes to cook
Nutrition (per 395g serving): 51.5 kcal · protein 4.8g · carbohydrate 9.6g · fat 1.2g · sodium 832.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Miso can lose some of its aroma if boiled for too long. Stir it in and turn off the heat as soon as the edges begin to simmer.
Tips: You can also trim just the tough ends from the shiitake stems, slice them thinly, and add them to the soup.
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Ingredients (1 serving)
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 40 g
- Miso — 1 Tbsp
- Kombu — 1 piece
- Water — 300 ml
- Green onion — 5 g