Authentic home cooking from Japan, with US measurements. 
Mushroom Miso Soup
This miso soup is delicious thanks to the rich flavor that comes from the mushrooms. If you cook it gently over low heat, you don’t even need extra soup stock. Thank you for making this the most popular mushroom recipe!
Recipe background:
When I lived in the US, I couldn’t find fresh Japanese mushrooms like shimeji or shiitake, so I tried using mushrooms instead. It turned out so tasty that it became a staple in my kitchen.
Mushroom Miso Soup
This miso soup is delicious thanks to the rich flavor that comes from the mushrooms. If you cook it gently over low heat, you don’t even need extra soup stock. Thank you for making this the most popular mushroom recipe!
Recipe background:
When I lived in the US, I couldn’t find fresh Japanese mushrooms like shimeji or shiitake, so I tried using mushrooms instead. It turned out so tasty that it became a staple in my kitchen.
Open in Cookpad AppSteps
- 1
Quickly rinse the mushrooms to remove any dirt.
- 2
Slice the mushrooms into 1/4-inch (about 5 mm) pieces.
- 3
Add the water and sliced mushrooms to a pot. Cook gently over low heat until the mushrooms are tender.
- 4
Before the water comes to a boil, add green onion or tofu if you like.
- 5
Once it comes to a boil, add the miso, turn off the heat, and the soup is ready.
- 6
Serve the soup in bowls, making sure to include plenty of mushrooms.
- 7
User pali added wakame seaweed to the soup. It looks delicious!
- 8
User pali also made this recipe and shared it. Thank you!
- 9
Featured on Yahoo! on November 5, 2014. Thank you!
On May 31, 2015, 100 people made this recipe. Thank you so much! - 10
User pali commented that brown mushrooms give an even richer flavor. Thank you for the tip.
- 11
User Hitomi also made this recipe and shared it. Sorry for the late mention, and thank you!
- 12
User Majuju also made this recipe and shared it. Thank you!
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