Japanese Miso-Shiitake Soup
Ani Phyo complements the earthy flavors of shiitake mushrooms with miso and fresh ginger in this vegan Japanese soup.
Ingredients
- 3 cups (225 g) shiitake mushrooms, sliced
- 2 Tablespoons (30 ml) nama shoyu
- 1 cup (240 ml) extra virgin olive oil, or vegetable stock
- 3 Tablespoons (50 g) white or brown miso
- 1 piece (5 g) fresh ginger root, 1/4" slice
- 3 cloves garlic clove
- 3 cups (720 ml) water
- 1 scallion
Directions
- Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate.
- Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed
- Blend for 30 seconds.
- To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions.
Chef's Notes
Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.
Nutrition Information
| Serving Size | 1 serving (234 g) |
| Amount Per Servings | |
| Calories | 380 |
| Total Fat | 39 g |
| Saturated Fat | 5 g |
| Cholesterol | 0 mg |
| Sodium | 670 mg |
| Total Carbohydrate | 6 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 2 g |
Japanese Miso-Shiitake Soup is rated
out of
5 by
7.
Rated 1 out of
5
by
enjoipotter from
well
This is straight up nasty. The directions don't say it, but you should really heat up the soup afterward. Miso soup is supposed to be hearty, savory, and tasty. This tastes like uncooked garlic and olive oil. Nasty.
Date published: 2018-01-02
Rated 4 out of
5
by
My roommate from
Delishious !
Quick dinner - the miso paste is really important , and the fresh ginger . I tried it with portobello mushrooms . Vitamix rocks !
Date published: 2018-03-05
Rated 5 out of
5
by
pinkattack from
Love my Vita Mix
I bought this well over 7 years ago. I had a Heart Attack and just wanted to feel and live better. This blender allows me to make some very healthy foods. I love the soups. Try raw people. It will turn your health completely around and if you want longevity in a product. You can't go wrong with this blender. I have had many friends get past the price for the quality and durability.
Date published: 2016-03-02
Rated 3 out of
5
by
JS99 from
Has potential but needs some adjustments
This would be much better made with a more neutral flavored oil, or something that complemented the other flavors better. The olive oil was just wrong. And there was more oil than the soup needed.
I cooked the mushrooms because I thought raw shiitake mushrooms would be bland.
As other reviewers said, you need to heat the soup to mellow out the garlic and ginger flavors, so I ended up feeling it would be easier to make without the blender.
Date published: 2020-12-07
Rated 1 out of
5
by
Mary Alice from
Terrible!
Yuk! Very thin, unflavorful! Mushroom prep needs to be rethought.
Date published: 2016-01-10
Rated 5 out of
5
by
lls0122 from
great soup
Love this soup- when we are making sushi, it is the perfect starter. Complex taste but so easy to make.
Date published: 2017-12-22
Rated 5 out of
5
by
tamarinddream from
More Delicious than Stove-Cooked Miso Soup
Overall a very good recipe. The inclusion of the ginger made it extra tasty, especially as it was blended in. I found the marinated shiitake mushrooms okay; nice to have a few chunks in the soup broth but slightly strong; next time I might try sauteeing them first. The other change I made was to keep blending for 5 minutes or so until it was nice and warm. I'll definitely be making this again.
Date published: 2021-01-26
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