Hearty Shiitake Mushroom And Miso Soup Recipes

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MISO SOUP WITH SHIITAKE MUSHROOMS



Miso Soup with Shiitake Mushrooms image

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS



Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans image

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 2

Number Of Ingredients 16

6 ounces shiitake mushrooms, sliced
1 tablespoon olive oil, divided
2 teaspoons sea salt, divided
6 ounces green beans, cut into thirds
4 cups vegetable broth
1 ½ teaspoons soy sauce
1 teaspoon sesame oil
1 ½ teaspoons rice vinegar
1 Thai chile, scored
3 tablespoons yellow miso paste
2 tablespoons hot water
1 (8 ounce) package dried rice noodles
1 large egg
2 medium (4-1/8" long)s green onions, thinly sliced
1 sheet Reynolds Wrap® Aluminum Foil
1 sheet Reynolds® Parchment Paper

Steps:

  • Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
  • Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
  • Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
  • Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
  • Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
  • Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
  • Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
  • Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
  • Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 122.5 g, Cholesterol 93 mg, Fat 15 g, Fiber 9.5 g, Protein 16 g, SaturatedFat 2.5 g, Sodium 4139 mg, Sugar 10.4 g

MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU



Miso Soup With Shiitake Mushrooms and Tofu image

Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.

Provided by tom_says_yum_yum

Categories     Soy/Tofu

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 pint water (with or without a small amount of vegetable stock)
2 shiitake mushrooms
1 scallion
1 tablespoon miso (I use barley miso)
1 ounce firm tofu, diced

Steps:

  • Slice Shiitake mushrooms.
  • Slice up green part of scallion, to garnish later.
  • Bring water (with stock if desired) to boil.
  • Stir in miso paste and mushrooms.
  • Lower heat, simmer for 5 minutes.
  • Pour into serving dish, add tofu, sprinkle scallion on.
  • Serve immediately.

Nutrition Facts : Calories 70.4, Fat 2.4, SaturatedFat 0.4, Sodium 631.5, Carbohydrate 8.5, Fiber 2.5, Sugar 2.5, Protein 5.4

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