Miso Mushroom Soup

Mushroom, Miso Soba noodle soup recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

INGREDIENTS :

  • 10g Dried Shiitake Mushrooms
  • 1 thumb sized piece of ginger, chopped into chunks
  • 1 tbsp Miso paste
  • 2 cups of Oyster Mushrooms, seperated and peeled into chunks
  • 2 tsp Lee Kum Kee Premium Soy Sauce
  • 1 tsp Lee Kum Kee Sesame Oil
  • 1 tsp Mirin
  • 3 spring onions, sliced, white parts for soup, green parts for garnish
  • 50g Silken Tofu, to garish
  • 1 Nori sheet, to garnish
  • 100g Soba noodles, cooked as per instructions

METHOD :

  • Fill a pot approximately ½ litre of water and bring to the boil. Add Mushrooms, miso and ginger and boil for 10-15 minutes. Add oyster mushrooms, spring onion, soy, sesame oil and mirin, cook down to slightly thicken.
  • In your serving bowl, place noodles and garnish with tofu and nori. Ladle your soup over the noodles and garnish with remaining spring onions.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email