Back again with another classic soup – Mushroom Soup but this time, we’re adding miso into the mix to add another layer of depth and umami. If you guys don’t know what miso is, it’s a Japanese soy bean paste that’s salty, savoury and packed full of flavour; making it a perfect partner in crime to mushrooms.

This elevated version of classic mushroom soup combines earthy mushrooms with Japanese miso, creating a deeply satisfying bowl that’s perfect for cold days. The addition of miso paste transforms traditional mushroom soup into something extraordinary, adding complexity and that coveted fifth taste – umami.

Why This Recipe Works

Through extensive testing, I’ve discovered that browning mushrooms properly and using a variety of mushroom types creates incredible depth of flavor. The miso adds an extra dimension that perfectly complements the earthiness of mushrooms, while a touch of cream brings everything together.

Understanding the Key Elements

1. The mushrooms: i highly encourage you to use a variety of different mushrooms as a mix of mushrooms creates layers of flavor and texture. I used white buttom, swiss brown and portobello. The mushrooms need to be browned nicely and that would require doing it batches so it does take some patience! It’s to develop rich flavors and avoid steaming. Dried mushrooms can supplement fresh (rehydrate first)
2. Miso: it’s a Japanese fermented soy bean paste. I know it sounds scary but it’s not funky at all! It’s savoury, flavourful and so nutritious. You can find it in most supermarkets nowadays but if you can’t, try your local Asian grocery store. White miso (shiro miso) adds subtle umami without overpowering the mushrooms. It’s milder and sweeter than other miso varieties, making it perfect for this soup. The paste should be thoroughly incorporated to ensure it melts completely into the broth.
3. Additional ingredients: Wine and cream add luxury and rich flavours, while leeks and shallots provide aromatic foundation. The cornstarch slurry allows you to control thickness precisely.
4. Cream: Heavy cream can be replaced with half-and-half or coconut cream for a vegetarian version.
5. Bread: i used sliced ciabatta, toasted in butter. Trust me, you need the bread and butter. You can use whatever bread you have on hand also.

Professional Tips

Browning the mushrooms:

• Work in small batches and use high heat
• Don’t move mushrooms too frequentl, give it time to brown
• Pat mushrooms dry before cooking

Soup:

• Take time to dissolve miso before adding in the liquids.
• Add cream at the end to prevent curdling.
• Adjust thickness gradually with slurry
• Season carefully (miso is already salty)

Storage and Reheating

• Store soup in airtight container up to 4 days. Freeze without cream for up to 2 months. Reheat gently to prevent cream from splitting, add more stock if needed,
• Add fresh herbs only when serving
• Toast bread fresh each time

Remember, the key to exceptional mushroom soup lies in patience during the browning process and careful balancing of the miso flavor. The extra time spent properly browning mushrooms will reward you with incredible depth of flavor that makes this soup truly memorable.

This fusion comfort bowl bridges Japanese and Western culinary traditions beautifully, creating something that’s both familiar and excitingly new. Perfect for cozy dinners or elegant first courses, it’s a versatile dish that’s sure to impress.

Ingredients

1 shallot, minced
1 leek, white part sliced
3-5 garlic cloves, minced
600-800g mushrooms, sliced (whatever variety you want, i used white buttom, swiss brown and portobello)
3 tbsp white miso
1/2 cup white wine, omit if you don’t drink
1/2 tbsp paprika
1/2 tbsp thyme
3-4 cups mushroom stock (or chicken stock if you can’t find it)
Cornstarch slurry (1:2 ratio cornstarch to water), adjust amount of slurry to achieve desired soup consistency
1/2 cup heavy cream, optional
Parsley to garnish
Cream to garnish
Bread, sliced and toasted in butter

Method

1. In a pan with a bit of olive oil, brown your mushrooms. This will take a long time and you will need to do it in batches. I recommend having 2 pans on.
2. In a separate pot, melt a knob of butter. Add in the leeks, garlic and shallots, and saute until softened. Followed by the browned mushrooms and miso paste. Saute well so that the miso is well incorporated into the mixture.
3. Deglaze with the white wine and allow the wine to reduce by half, then add in the paprika and thyme. Stir well.
4. Pour in the stock and cream, cover and let it boil for 5-10 minutes. Season to taste.
5. Meanwhile, make your cornstarch slurry but mixing cornstarch and water in a 1:2 ratio. The amount of slurry you need will depend on how thick you want to soup to be.
6. Add the slurry to the pot, a little at a time until the desired consistency is achieved.
7. Garnish with parsley, heavy cream and a drizzle of truffle oil (optional). Serve with toasted bread slices.