Wild Mushroom and Miso Broth is a modern British recipe for a classic Japanese-influenced soup of mixed wild mushrooms in a lightly-spiced miso paste and mushroom stock base with soy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom and Miso Broth.
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Umami is the secret to this Japanese-inspired dish and it’s provided both by the miso paste (black or white) and the wild mushrooms. This recipe is also ideal to be prepared with just oyster mushrooms. As this is relatively quick to prepare you can’t really use mushrooms that require prolonged cooking like morels.
Ingredients:
1 tbsp groundnut oil
4 shallots, finely diced
200g mixed wild mushrooms
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tbsp ginger, grated
3 tsp miso paste dissolved in a little hot stock
1l mushroom stock
soy sauce, to taste
45g fresh coriander, stems finely sliced and leaves shredded
Method:
Heat the groundnut oil in a large saucepan and use to fry the shallots and mushrooms until they are just beginning to brown.
Add the garlic, chilli and ginger and fry for 2 minutes, stirring continuously. Now add the dissolved miso paste and the mushroom stock.
Bring to a simmer then turn off the heat. Allow the broth to infuse for a few minutes then add a splash of soy sauce to taste.
Serve ladled into bowls, garnished with the coriander.
