Nov 15, 2011

Mushroom Potato Soup with Miso

I'm feeling a bit better so I built myself something a bit more substantial than plain miso soup.


  • 6 medium button mushrooms
  • 1 leftover baked potato
  • 3 cloves garlic
  • 2 scallions
  • 1/2 tsp mustard seed
  • 1 Tbs chickpea miso or other shiromiso (white miso)
  • 2-3 cups of cold V stock
  • olive oil


  1. Grind the mustard seed coarsely.
  2. Smash and mince the garlic.
  3. Quarter the mushrooms.
  4. Chop the scallions, reserving the green parts for garnish.
  5. Peel the potato or scoop out the insides.
  6. Mash the potato and miso with a little stock until well blended.
  7. Put a saucepan on medium low.
  8. Add olive oil.
  9. When it sizzles add the garlic, scallions, mustard seed.
  10. Stir.
  11. Add the mushrooms.
  12. Stir until cooked.
  13. Add the potato mixture.
  14. Stir some more.
  15. Add the V stock.
  16. Turn the heat down to simmer.
  17. Cook until the soup is the desired thickness.
  18. Pour into a bowl and garnish with scallions.

Serve with toasted rye bread.

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