Creamy Miso Mushroom Soup

Follow our step-by-step guide on how to make Creamy Miso Mushroom Soup.

1. Step 1

   Start by melting a generous pat of butter in a sauté pan over medium heat, letting it create a warm, inviting base for your dish.

2. Step 2

   Once the butter is bubbling gently, add the quartered portobello mushrooms and trimmed shimeji mushrooms in batches.

3. Step 3

   Give them plenty of space to breathe; this helps them brown beautifully.

4. Step 4

   Sauté each batch for about 5 to 10 minutes until they develop a lovely golden color.

5. Step 5

   Once all the mushrooms are perfectly browned, return them to the pan and toss in some minced shallot.

6. Step 6

   Sauté for just a minute, allowing the shallots to release their delightful aroma.

7. Step 7

   Next, stir in the miso paste and oyster sauce, then add a splash of milk to help dissolve the miso.

8. Step 8

   Mix everything together until it’s well combined, then pour in the remaining milk for that creamy texture we all love.

9. Step 9

   In a separate saucepan, combine flour with a quarter cup of water over medium heat, stirring until you create a smooth slurry.

10. Step 10

    Gradually whisk in the rest of the water, ensuring there are no lumps in sight.

11. Step 11

    Now, it’s time to bring it all together! Carefully transfer the mushroom mixture into the flour-water slurry, stirring gently to combine everything into a luscious stew.

12. Step 12

    Serve this comforting dish immediately, and savor the rich flavors and creamy goodness that will warm your heart and delight your taste buds.

13. Step 13

    Enjoy every spoonful!.