Simple Mushroom Miso Soup
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Some nights, when I’m in the mood for something simple and delicious, I’ll reach for my Minute Miso. It’s customizable enough that you can put in everything from eggs to tofu – or whatever kind of soup you are in the mood for.
Tonight, I scavenged my fridge for any ingredients I was trying to get rid of or had leftover from another recipe. I managed to scrounge up some mushrooms, chopped onions, julienned baby carrots and green onion.
I threw it all in the pot, stone soup style, and let the water return to a boil before adding the green onion and miso.
I served my soup alongside a sweet and sour miso pork chop and some instant rice! Dinner was so easy tonight and filled with umami flavor!
Simple Mushroom Miso Soup
Ingredients
- 2 tablespoons miso
- ½ cup mushrooms sliced thin
- ¼ cup carrots juilienned
- ¼ cup onion chopped
- ⅓ cup green onion chopped
Instructions
- Bring four cups of water to a boil. Add the mushrooms, onions and carrots to the water.
- After about three minutes, the water should return to a rolling boil. Stir in the miso and green onions. Boil for one additional minute.
- Let soup cool for a few minutes prior to serving. Enjoy with sweet and sour pork chops.
