mushroom miso soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 150g mixed mushrooms (button, shitake & swiss brown)
  • 250ml water
  • 2 tbsp mirin
  • 1 tbsp dashi miso paste
  • 500ml water
  • 1 tsp dried wakame
  • sesame oil
  • sesame seeds
  • extra mushrooms to serve
How to make it
  1. Start by making the mushroom essence. Finely dice 150g mixed mushrooms and put them in a sacuepan with 250ml water and 2tbsp mirin. Cook on a medium heat for at least 15 minutes, or until the liquid has turned black and is reduced by at least half.
  2. Put the contents of the saucepan into a blender and puree until smooth. Set aside.
  3. To make the miso soup, put 500ml of water into a clean saucepan and bring it to a simmer.
  4. Put 1 tbsp dashi miso paste and 2 tbsp of the mushroom elixir into a sieve and lower it into the water, stirring the contents of the sieve so they slowly dissolve into the water. You've made miso soup!
  5. Prepare four small bowls by dropping some dried wakame into the bottom of each and topping with a few drops of sesame oil. Pour the miso soup on top of the wakame - it will unravel with the addition of hot soup and add a lovely flavour at the same time.
  6. To finish, top the soup with some fresh mushrooms (I used some baby king mushrooms) and a sprinkle of sesame seeds.
Recipe by onebitemore at