Winter Miso Mushroom Soup Recipe Video

A quick and deliscious miso soup with a hearty dose of mushrooms !


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group

Recipe Story

I came up with this stew-like rendition of miso soup whilst attempting to make a more satisfying ( filling ) version of traditional miso soup. The miso is unpastuerized and its not heated above 118 degrees as to keep intact as many of the living cultures and enzymes as possible yet giving the comfort of a warm bowl of hearty soup.


 Filtered water6 Cup (96 tbs)
 Unpasteurized miso1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Carrots2 , peeled into thin noodle like strands with a veggie (potato) peeler
 Fresh sliced mushrooms8 Ounce
 Green onions5 , diced
 Pepper1 Teaspoon (Or To Taste)
 Dulse flakes2 Tablespoon
 Nori sheets3 , rolled up and thinly sliced

Nutrition Facts

Serving size

Calories 104 Calories from Fat 16

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1298.6 mg54.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 6.9 g27.4%

Sugars 3.7 g

Protein 6 g12.8%

Vitamin A 120.5% Vitamin C 18.1%

Calcium 6.2% Iron 27.7%

*Based on a 2000 Calorie diet


1 In a large pot, combine all the ingredients.
2 Place it on very low heat and let it warm up to around 110 to 115 degrees F, stirring constantly.
3 Use a candy thermometer to ensure the correct temperature as increasing the temperature may destroy the enzymes.

4 Once the soup is thoroughly warmed, serve in individual soup bowls.

Editors Review

Nothing could be more comforting than a warm bowl of mushroom soup on a cold winter night . The Chef gives an American twist to the classic Japanese miso soup. This nourishing Japanese soup takes only minutes to prepare and can be served for breakfast, lunch, or as part of a main meal. Definitely a hearty soup recipe that will warm your soul.