Miso mushroom soup


  • Onion
  • Garlic
  • Ginger
  • Miso paste
  • Kombu seaweed (or other)
  • Mushrooms (Shiitake, Oyster, Shimeji, Button, etc.)
  • Leek
  • Soybean noodles
  • Sesame seeds
  • Chives
  • Tamari soy sauce
  • Ume boshi prune vinegar
  • Herbs & Spices (Black pepper, Sichuan pepper, Cloves, Star anise)

75 Minutes


Start by making a broth from onion, garlic, ginger, whole spices, and miso paste. Bring to a boil in a big pot of water and let simmer for an hour, then strain and keep the liquid. Prepare the sea vegetables and noodles according to the instructions on the package. Bring the broth to a boil in a big pot and add the leek, mushrooms, sea vegetables, noodles, and seasonings. Let it simmer for a few minutes and ready to serve. Sprinkle the soup with sesame seeds and some ground Sichuan pepper. 

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