RECIPE – Miso Mushroom Soup

RECIPE – Miso Mushroom Soup

Recipe from Keda Black, whose latest book is devoted to broths

mushroom miso soup
Miso mushroom soup © David Japy

For 4 people

Training : 15 minutes | Preparation: 45 minutes (including broth)

Bouillon

  • 600 g mushrooms (shiitake, champignon, portobello, wild), peeled and coarsely chopped

Herbs

  • 1 pink onion, peeled and chopped
  • 3 green onions, peeled and thinly sliced, including green
  • 1 garlic clove, peeled and minced
  • 1 or 2 tablespoons red miso
  • 3 tablespoons of olive oil

Service

  • 1/2 bunch chopped green onions
  • A dozen sprigs of chopped parsley
  • Small handful of chopped arugula or watercress sprouts

Heat 2 tablespoons of olive oil in a frying pan. Add chopped pink onion and sauté over medium heat until translucent. Add 2 onions, fry for a few minutes. Add minced garlic and sauté without overcooking. Add 400 g of mushrooms. Cook until soft and lightly browned, stirring occasionally. Pour 1 liter of water into a saucepan. Bring to a boil over high heat, then reduce heat. Let simmer for 30 minutes on low heat.

Take some broth in a small bowl and dilute 1 tablespoon of miso. Return mixture to saucepan. Taste and adjust the amount of miso if necessary. Add more if the broth doesn’t have enough flavor, add a little water if it’s too much.

In a skillet, sauté the remaining onion and mushrooms in 1 tablespoon olive oil until golden and crispy.

Pour broth into 4 bowls, add mushrooms and onions, as well as chopped greens and sprouts. Pepper.

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