Spicy Red Miso Mushroom Soup

This dish packs the perfect blend of umami-rich miso, earthy mushrooms, and a spicy kick that will tingle your taste buds in all the right ways. It's hearty, satisfying, and full of flavour.

Ingredients

Method

Nutrition

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Step 1

Rehydrate the dried shiitake mushrooms in boiling water for 20-30 minutes. Keep the liquid for the broth.

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For

1

M

I

10

Dried mushrooms, preferably shiitake

200

g

Steamed or stir-fried vegetables of your choice (mushrooms, carrots, pak choi, broccoli, baby corn)

100

g

Cooked udon noodles

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Per Serving

Calories

210kcal

Fat

10g

Saturates

2g

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Notes

Pro Tip✨: Always save the mushroom soaking liquid - it’s packed with flavour and makes the broth even richer. For a deeper umami taste, simmer the broth longer (up to 30 minutes).

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