Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and/or bean the night before, and too lazy and skeptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand — yes, mushrooms are a staple in my kitchen! — to go along with some ricotta cheese biscuits.
After a weekend of hearty meals, this simple but elegant pairing was the ideal solution for a light dinner. Do keep this soup in mind as a inviting appetizer most suited to pleasing your guests.
Did I mention that this very flavorful mushroom and miso broth delight comes together in less than 20 minutes?
Omit the egg if you want a vegan version of this nourishing soup.
|Miso Soup with Wild Mushrooms|
|Recipe by Lisa Turner|
Published on April 7, 2009
Extraordinarily simple and quick to make, this light brothy vegetarian soup is loaded with miso and mushroom flavor — sure to be a hit as an appetizer or light lunch
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More miso recipes from Lisa's Kitchen:
Vegetarian Miso Soup
Tempeh-Miso Breakfast Patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing