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Miso Mushroom Soup

  • Serving
    6 People
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Family Story

Soup. It is at the start of every meal, it is the dish that warms our souls during the chilly winter evenings. It is the appetizer and staple for every Friday Night Sabbath meals my family has together. Over the years, my mother and grandmothers have explored different flavors and ingredients to make our Friday Night more exciting, to elevate our Sabbath experience. When we were sick, soup was the answer- any flavor and any consistency. Soup reminds me of home, it is the heart and soul of my family. This dish is an homage to my family, to my Jewish roots, to my love of Asian cuisine and the delicious savory flavor umami adds. Combining these two stand-out ingredients, mushrooms and miso, adds bite to the soup, warms your insides and sings on your palate in a way that keeps you coming back for more.


1 Step

1. Heat the oil in a pot over medium high heat. Add the mushrooms and try to keep them from overlapping. Allow to brown ~3 mins and then stir. Allow to cook for additional 5 mins. Remove from pot and set aside, leaving the oil and juices in the pot.

2 Step

2. Add in the onions and shallots with a pinch of salt. Sauté until very soft ~7-8 mins. Lower flame to keep from burning if necessary.

3 Step

3. Once the onions are soft, add in the white wine. Once the wine has mostly evaporated, ~1 min, add in 5 cups of water and the mushrooms, and bring to a simmer.

4 Step

4. In a food processor, add the cashews, miso paste and 2 cups of broth, with some mushrooms in it. Blend until extremely smooth and add back to the pot. Stir together and simmer until fully incorporated.

5 Step

5. Season with salt and pepper to taste. Garnish with croutons, cheese, dill or your favorite crunchy topping, enjoy!


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