Spicy Miso Soup with Porcini and Chanterelle Mushrooms
Porcini and Chanterelle mushrooms work well in this spicy recipe for miso soup. Miso soup is the ultimate Japanese comfort food but you don't have to go out to enjoy it. Miso shouldn't be a mystery so don't be afraid to try it. After all, it's a really simple recipe with only a few ingredients.
This is the recipe entry for the Marx Foods Fall 2010 Blogger Mushroom Challenge. I chose to use the porcini and chanterelle mushrooms in miso soup and they played really nice together. The porcini has big flavor while the chanterelles are much more subdued so there was no conflict between them.
I chose to use hacho miso for this soup. I like the rich color and robust flavor. It works well with beef so I figured it would work with the earthy flavor of the porcini mushrooms. Good stuff.
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Ingredients
- 1 ounce dried chanterelle mushrooms, rinsed
- 1 ounce dried porcini mushrooms, rinsed
- 6 cups water
- 1 cup silken tofu, diced
- 1 cup spinach
- 5 tablespoons hacho miso (can use others if hacho isn't available)
- 2 tablespoons scallions, sliced (greens only)
- 1/2 tablespoon sesame oil
- pinch cayenne pepper flakes
- salt to taste
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Directions
The chanterelles (top photo) are light in color and mild in flavor while the porcini mushrooms (bottom photo) are much darker and have a richer flavor. They are quite small when they're dried. A quick soak in some boiling water fixed that right up.
Add the water and mushrooms to a saucepan. Bring to a boil over medium heat. Remove from the heat, slice the mushrooms and return to the pan with the cooking liquid. Return to a simmer and reduce heat to low. Cook for an additional 15 minutes until the mushrooms are tender.
Taste your miso before you put it in the soup. It will give some indication of whether you'll need to add salt. Some miso is quite salty but mine was not so I needed to add about one teaspoon of sea salt.
Whisk a ladle of the broth into the miso. This will make it easier to stir into the broth without breaking up the mushrooms. Add the miso to the saucepan. Add the spinach, pepper flakes and tofu.
To serve ladle into serving bowls, top with scallions and drizzle with sesame oil.
Comments (7)
I would love to see this mushroom-y miso soup served at a japanese restaurant over here! mushrooms are one of my favorite things in the world!
Oh yeah. They just have such a rich earthy flavor. Maybe I'll make a cream of mushroom soup next!
Cheers Roxan!
I can't go to sushi without having miso soup first. Love your version...the mushrooms must add great flavor and nice to have something to actually eat in the soup. Looks like a winner!
The photo looks great!
I found it! I dont know what was wrong with me it was glaring me in the face the whole time - I like this recipe - spice, mushrooms and miso sounds like a perfect combo.
Aha! So you did. Thanks for taking a look. Good luck in the contest Christo. ;)
I love Miso soup, one of my favorites but your looks yummy.