Mushroom Miso soup


2 cups baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced

2 t. safflower oil

1/2 cup green onions, thinly sliced

1 T. garlic, minced

1 T. ginger, minced

4 cups water or vegetable stock

2 cups green beans, roughly chopped

2 T. red miso (or other miso of choice)

1 can of dice tomatoes


In a large saucepan, saute the mushrooms in the safflower oil for 3 minutes. Add the green onion, garlic, and ginger, and saute an additional 2 minutes. Add the water and green beans and tomatoes.stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes. In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture and  stir well to combine, and remove the soup from the heat. Sprinkle parsley for an addition of freshness and color.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s