Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and/or bean the night before, and too lazy and skeptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand — yes, mushrooms are a staple in my kitchen! — to go along with some ricotta cheese biscuits.
After a weekend of hearty meals, this simple but elegant pairing was the ideal solution for a light dinner. Do keep this soup in mind as a inviting appetizer most suited to pleasing your guests.
Did I mention that this very flavorful mushroom and miso broth delight comes together in less than 20 minutes?
Omit the egg if you want a vegan version of this nourishing soup.
Miso Soup with Wild Mushrooms |
Recipe by Lisa Turner Cuisine: Asian Published on April 7, 2009 Extraordinarily simple and quick to make, this light brothy vegetarian soup is loaded with miso and mushroom flavor — sure to be a hit as an appetizer or light lunch Print this recipe Ingredients:
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More miso recipes from Lisa's Kitchen:
Vegetarian Miso Soup
Tempeh-Miso Breakfast Patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing
12 comments:
The soup looks awesome..
Wow this is a different looking soup. Looks pretty spicy because of its dark color :) I loved the addition of mushrooms in it.
I love mushrooms and this sounds delicious Lisa.
Looks very warm and comforting. And miso is so restorative--this sounds just perfect.
This looks very rich. I have never used miso in my cooking. I love mushrooms..
This looks divine! We just discovere the packets of miso soup preparation at our local Asian grocer and have, like you, decided that it is the perfect cleansing meal after all the desserts and heavy meals. This soup is a wonderful twist.
Oh piddle! I don't have the miso, but I have everything else.
Wow wow wow - look at those beautiful mushrooms - this is a tasty looking soup for sure!
I love mushrooms so much..The soup looks very spicy n delicious..I like the addition of egg in it :)
Miso soup with mushrooms is so good!
I love miso and mushrooms - this soup looks so good!
I don't know if you've ever tried it but you can boil beans for 1-2 hours (without a presoak). I've never used the presoak then simmer method so I'm not sure what the difference in final product is.
Ashley;
The difference is the fermentation process that removes the phytates and enzyme inhibitors which block mineral absorption into the body.
And call me a snob, but I just don't trust canned beans.
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