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 sceptical 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 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 lighter dinner. Do keep this soup in mind as a inviting appetizer most suited to teasing your guests.
Did I mention the brothy 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 and EggMore miso recipes from Lisa's Kitchen:
14 grams of dried mixed wild mushrooms
4 - 5 fresh button mushrooms, sliced
2 shallots, finely chopped
3 cups of vegetable stock
3 - 4 tablespoons of miso (I used hatcho miso)
2 eggs, lightly beaten
dash of cayenne pepper
Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Chop the mushrooms into bits, and reserve the soaking liquid.
In a medium saucepan, combine the stock and the reserved mushroom soaking liquid. Bring to a boil over medium-high heat. Add the dried mushrooms, fresh mushrooms, and shallots to the pan. Bring to a boil again and simmer for a minute or two. Now reduce the heat to low and add the miso to the pot. Cook for a few minutes, crushing the miso against the sides of the pan to incorporate it into the soup.
Remove the pot from the heat, drizzle in the beaten egg, along with the cayenne. Return the pot to the heat, increase the heat to medium-high and bring to a near boil, gently stirring. Cook for 30 seconds more and serve hot.
Serves 4.
Vegetarian Miso Soup
Tempeh-miso breakfast patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing
13 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.
Awesome picture.
You do wonderful things with mushrooms.
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