miso and mushroom broth

Miso & Mushroom Broth

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21 October 2021

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With miso paste on hand you’ve got an almost instant bowl of comfort on hand. Add some tofu or beef strips and mushrooms and it becomes a whole meal. Recipe from New Zealand’s favourite foodie Nici Wickes.

Serves 3-4


  • 1L stock – vegetable, chicken or dashi (Japanese stock)
  • 100g shiitake mushrooms, sliced thinly
  • 3 spring onions, chopped finely
  • 2 tablespoons miso paste
  • 100g tofu, cubed
  • 100g beef schnitzel, cut into thin strips (optional)
  • Sesame seeds to sprinkle
  • 3-4 mini seaweed snack sheets

Method for Miso & Mushroom Broth

1. Bring stock to a simmer. Add mushrooms and half the spring onions and cook for 4-5 minutes. Mix miso paste with a few tablespoons of the hot stock to dissolve. Add to the broth and then add tofu and beef (if using). Remove from the heat and let stand for 2-3 minutes.

2. Serve in little bowls, adding a sheet of seaweed to each bowl. Garnish with sesame seeds and remaining spring onions.

Nici’s note:

Miso paste is made from fermented soy and grains. It is quite high in salt, so typically you won’t need extra salt for seasoning. I also like to use a low-salt stock to counter the miso’s saltiness.

Related article: Nici Wickes Red Capsicum Relish

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