Daphne Miller's Mushroom Soup with Ginger

Network News

X Profile
View More Activity
By Daphne Miller
Special to the Washington Post
Monday, May 25, 2009; 7:16 PM

1 ¼ cup shiitake, white button, maitake, cremini, or oyster mushrooms cut in

¼ inch slices

1/2 inch cube of fresh ginger (you can add a bit more if you really love ginger)

2 cups cold water

1 tablespoon white or red miso paste

1 tsp Mirin, sake or rice vinegar

1 tbsp finely chopped scallion

Put mushrooms, ginger and water in a pot with a lid and bring to a boil, immediately turn down heat and simmer for 30 minutes. Remove from heat and take out ginger. Put ¼ up of broth in a bowl and stir in miso paste and Mirin.

Stir this mixture into the pot. Serve topped with scallions.

Serving size: 1 dose


© 2009 The Washington Post Company

Network News

X My Profile
View More Activity