Miso Mushroom Soup
This miso mushroom soup is full of umami flavor, loaded with healthy ingredients, and can be made in about 20 minutes! It's a hearty soup that hits the spot every time and makes a perfect meal!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups water
- 1 teaspoon dashi broth granules
- 1 1/2 tablespoons miso paste
- 3-4 cups fresh mushrooms ((use a variety for more flavor depth))
- 1 cup daikon, cut into batons
- 1/2 cup sugar snap peas
- 1 raw egg
- 1/2 cup cooked rice
- Noodles ((udon, ramen, rice noodles, etc.))
- Chopped green onions
- Fried shallots
- Chili crisp
- Sesame seeds
Instructions
- 1
Add water, dashi granules, and miso paste to a small pot over medium heat. Bring to a gentle boil.
- 2
If adding daikon to the soup, add to the soup first to allow them enough time to cook through.
- 3
Prepare and cut the mushrooms into bite-sized pieces. Add to pot.
- 4
Keep soup at a gentle boil for about 5 minutes.
- 5
If adding sugar snap peas, add to the pot in the last minute of cooking.
- 6
If adding a fresh egg, add to the pot in the last minute of cooking for a runny egg. If you prefer your egg to be cooked more, add about halfway through cooking your soup.
- 7
Transfer the soup to a bowl and top with chopped green onions, fried shallots, and chili crisp oil, if desired.