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Miso Mushroom Soup
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Miso Mushroom Soup

35 minServes 3Nutri-Score C€€
from @madebythewa1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • button mushrooms (sliced)Produce250 g
  • onion (finely chopped)Produce0.5 pieces
  • garlic cloves (minced)Produce5 pieces
  • shallots (finely chopped)Produce3 pieces
  • butterDairy50 g
  • all-purpose flourPantry30 ml
  • chicken stockPantry400 ml
  • miso pastePantry45 ml
  • lap cheong sausage (thinly sliced (optional))Meat1 piece
  • cooking creamDairy85 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • chicken seasoning powder (to taste)Spices3 g
  • sugar (to taste)Pantry3 g
  • MSG (to taste)Spices2 g
  • parsley (chopped (optional))Produce5 g

per serving

Nutrition

241kcal

Carbs
14 g
Proteins
7 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula
  • Blender

step by step

Method

  1. Brown the mushrooms

    • Pan fry the button mushrooms in a hot pan until nicely browned.
    Step 1

  2. Sauté the aromatics

    • Add the butter, onion, garlic and shallots.
    • Sauté until fragrant.
    Step 2

  3. Make the base

    • Stir in the flour and cook briefly.
    • Pour in the chicken stock and stir until smooth.
    Step 3

  4. Season and finish the soup

    • Season to taste with salt, pepper, chicken seasoning powder, sugar and MSG.
    • Add the miso paste, sausage and cooking cream, then simmer gently.
    Step 4

  5. Blend (optional) and serve

    • Blend the soup for a smoother texture, or leave it chunky for more bite.
    • Finish with chopped parsley and serve while hot.
    Step 5
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