3 BITES
MORE

mushroom miso soup

May 8, 2014

Miso Mushroom 01_640x960

My mum is sick.

Oh, I know. People get sick all the time.

They rest and then they recover… and in the meantime, we do everything possible to make sure they don’t need to worry about all of the stuff they “should” be doing while health returns to their bodies.

But it’s my mum.

Miso Mushroom 02_1274x960 Miso Mushroom 08_1280x854

Family anchor. Boss lady. Do-er of all things, fixer of all problems. Provider of unsolicited advice and provider of regular meals.

We never realised how much she did until we had to take it on for ourselves.

Miso Mushroom 04_1280x854
Miso Mushroom 03_1274x960

When I got the call to devise a couple of Mother’s Day recipes for the Australian Mushroom Growers this May, my mind immediately flitted to my own.

She’s on the mend (thank God!) and will be up, though not about, for Mother’s Day this coming weekend. And if there’s one thing I know about my mum, she’ll be wanting food.

Miso Mushroom 06_1280x854 Miso Mushroom 07_1280x854

Proper food.

Delicious food.

Something soothing for the stomach, warming for the chest and (most importantly) something she can sink her teeth into after being fed whatever it is they put in those bags that hang above a bed.

So soup.

Mushroom soup for the texture and the Vitamin D and the Vitamin B and essential nutrients. For the decreased risk of breast cancer so she won’t have any other health concerns bugging her in the near future (fingers crossed!) And miso. Because miso.

Miso Mushroom 05_1280x854

Because umami and salt and that feeling I get when it slides down my throat and all of the knots in my brain loosen just a little bit.

I used a little less miso than usually called for in this soup because it can have a very high salt content and soy doesn’t sit well with everyone. So to beef up the flavour, I conjured up something I’ve now dubbed my magical mushroom elixir.

Miso Mushroom 10_1280x854

It’s essentially a boiled down mushroom stock/paste that can be added to just about any soup, stew or stir fry to inject a mushroomy, umami flavour without too much fuss.

The recipe makes far more than is called for, so with the extra, just pop it in the fridge or freezer and scoop out a couple of spoons every time you need it. (If you don’t have a wide selection of mushrooms at your disposal, plain old button mushrooms will do just fine – though the shitake and swiss brown mushrooms will really punch out the flavour!)

Miso Mushroom 09_640x960

mushroom miso soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 150g mixed mushrooms (button, shitake & swiss brown)
  • 250ml water
  • 2 tbsp mirin
  • 1 tbsp dashi miso paste
  • 500ml water
  • 1 tsp dried wakame
  • sesame oil
  • sesame seeds
  • extra mushrooms to serve
How to make it
  1. Start by making the mushroom essence. Finely dice 150g mixed mushrooms and put them in a sacuepan with 250ml water and 2tbsp mirin. Cook on a medium heat for at least 15 minutes, or until the liquid has turned black and is reduced by at least half.
  2. Put the contents of the saucepan into a blender and puree until smooth. Set aside.
  3. To make the miso soup, put 500ml of water into a clean saucepan and bring it to a simmer.
  4. Put 1 tbsp dashi miso paste and 2 tbsp of the mushroom elixir into a sieve and lower it into the water, stirring the contents of the sieve so they slowly dissolve into the water. You've made miso soup!
  5. Prepare four small bowls by dropping some dried wakame into the bottom of each and topping with a few drops of sesame oil. Pour the miso soup on top of the wakame - it will unravel with the addition of hot soup and add a lovely flavour at the same time.
  6. To finish, top the soup with some fresh mushrooms (I used some baby king mushrooms) and a sprinkle of sesame seeds.

The Australian Mushroom Growers are running a competition for Mother’s Day on their website – head over to check out the Power of Mushrooms and get in the running to win one of five $500 prizes (all whilst learning a couple of interesting facts about our fungal friends).


  • #1
    May 8th, 2014

    My goodness, the mushroom overload in this dish is outstanding! Amazing work Sheryl.

    Get well soon mama!

  • #2
    Bigbite
    May 8th, 2014

    Hey… Ever since you got your new kitchen I’ve been missing out on your ‘test’ meals 🙁

  • #3
    May 9th, 2014

    oh dear hope your mum gets better soon *hugs*

Shez