Easy Mushroom Miso Soup

Mushroom Miso Soup

Miso is an exotic ingredient (rich in umami) that you’ll use for all kinds of incredible dishes once you buy it – we promise. This brothy soup is packed with flavour and incredibly easy to make – the perfect quick filler lunch. Add more vegetables, strips of cooked chicken or even noodles if you’re very hungry.

Ingredients: (serves 2)

10 ml sesame oil (or vegetable oil)

1 clove garlic, finely grated

1 knob fresh ginger, peeled & grated

10 ml miso paste

250 ml portabellini mushrooms, sliced

1 liter chicken stock

15 ml soy sauce

a small bunch of spring onions, sliced, to serve

a small punnet of bean sprouts, to serve (optional)

sliced fresh red chilli, to serve (optional)

a shredded nori sheet, to serve (optional)

some sesame seeds, for serving (optional)

fresh coriander or micro herbs, for serving (optional)


  1. Heat the oil in a medium size pot, then fry the garlic, ginger and miso paste for a minute, stirring. Add the mushrooms, stock and soy sauce, and stir to mix. Bring to a boil, then cook for 6-8 minutes or until the mushrooms are soft. 
  2. Serve hot in bowls, topped with spring onions, bean sprouts, red chilli, nori, sesame and herbs (or toppings of your choice).