Miso Mushroom Noodle Soup: Recipe and Miso Master Miso Giveaway!

The flu and cold season has been running rampant through our area lately. Many of our dear friends have been sniffling and coughing, and despite our applications of Echinacea tincture and good vitamins, our household managed to catch a round of the ick.

Luckily, I didn’t get fully hit with the cold, so I was still standing and able to cook! I knew we needed some hot, nourishing soup, so I started to scavenge my kitchen. The search yielded a box of crimini mushrooms that needed to be used up, some garlic,  and some miso paste. Ah, yes. That would do the trick.

miso mushroom noodle soup: from pixiespocket.com and miso master miso! (giveaway valid through March 10, 2017)
Miso Mushroom Noodle Soup

Miso Mushroom Noodle Soup

serves two

Ingredients:

1 package of Crimini Mushrooms
a few teaspoons of Dashi (I use Hondashi granules)
a few pinches of dried Wakame seaweed
Black Pepper, to taste
a tablespoon of Miso Paste (Miso Master Traditional Red Miso Paste is my favorite!)
Noodles (Rice, wheat, soybean, whatever is preferred)

Method:

  1. Chop up all of the mushroom stems and any mushrooms on the edge of “acceptable” and add them to a pot with enough water to cover. Add black pepper liberally, and allow it to come up to a simmer. Let it simmer for an hour, checking to add more water as needed, until the broth is dark brown.
  2. Strain the broth and discard the mushroom bits. Return the broth to the stove, reserving one cup aside, and return it to low heat.
  3. Cook two servings of noodles separately. Strain them, rinse with cold water, and set them aside.
  4. Stir Hondashi granules into the broth. Try one teaspoon at a time until it suits your taste. Add in two small pinches of seaweed.
  5. Slice the rest of the mushroom caps and add them in to the broth.
  6. Add one tablespoon of miso to the broth you reserved in step 2. Stir it well until it is fully mixed, and then add it into the broth.
  7. Add the cold noodles, turn off the heat, let it rest for just a few minutes, and then serve!

This soup is rich and dark. The black pepper and the mushrooms pair beautifully for a robust flavor, and the miso and hondashi add the high notes. Full of probiotics, vitamins, and flavor, this soup is truly nourishing for the body and the dampened spirits of someone sick abed.

Want to learn more about using Miso?  Visit my Miso soup recipe, and take a virtual tour of the Miso Master facility with me!


organic traditional red miso from miso master miso - as seen on pixiespocket.com!

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3 Comments

  1. Though I do not have all the ingredients to make this soup I do have a terrible cold/sore throat that started yesterday after work. I sound like Johnny Cash and entertained my husband at breakfast with “Burning Ring of Fire”. We went through the flu just 3 weeks ago but did have a very fast recovery from that one. I’ve got dried Shiitake mushrooms (they are on a simmer right now to re-hydrate), Wakame seaweed (and some dried garden kale I put-up), Black Pepper, and noodles.
    The Dashi and Miso Paste is new to me but I’m going to improvise with regular bouillon and add some Organic Tahini…..and garlic. I’ve got a big bowl of caramelized onions and might add a few too.
    I just started using Bragg’s Liquid Aminos (Soy Protein) so I’ll top it with some of that, very yummy and good for you too. It can’t hurt at this stage of being sick, I’m downing fresh ginger/sage tea and can’t taste a thing. Your post is wonderful and I also checked out your tour of the Miso factory, reminds me a bit of soft cheese making. Might be fun to do an experiential in garden grown soy beans and homemade Miso. It’s going to be a challenge to find these products in my area and I may have to make a trip to get it. Question: What is the shelf life of Miso paste? If I can’t find it local I would like to be able to stock-up a little of it if that is possible. I hope your household is feeling much better! Cheers!

    1. Your version of soup sounds tasty! I hope that it did you some good as you heal. 🙂

      I’ve had miso last a good long time, over a year once opened and refrigerated, but I haven’t had any last much longer beyond that, as we use it up!

      I hope you feel better! My household is back on their feet. <3 Have a lovely day, Sheri!

  2. Illness can be a wonderful cleansing. Drink up and rehydrate big time and you will soon be your happy cheerful self.

    Thanks for recipe.

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