During a recent visit to San Francisco, I encountered a particularly stubborn stomach bug. The very idea of eating became a distant thought as I found myself sitting before an untouched tea leaf salad and a colorful rainbow salad. A planned visit to a well-known local Chinese eatery was regretfully skipped, and even a nettle and pecorino pizza remained largely uneaten – an unfortunate turn of events, indeed. As the days passed and we journeyed northward, my salvation came in the form of ginger drops and minimal food intake. Upon my return to New York, while still not completely revived, I felt a pull towards something nourishing and wholesome.
I turned to my reserve of dried wild mushrooms, intent on crafting a soothing miso mushroom broth, invigorated with my chosen greens—a dish reminiscent of a rustic Pho. The mushrooms, having soaked overnight in three cups of water, yielded a rich, brown broth by morning. On its own, it whispered of the earth, prompting me to stir in four generous tablespoons of organic light Japanese miso paste. I introduced a cluster of delicate Beech Mushrooms to this base, bringing the mixture just to a simmer. A sprinkle of red pepper flakes (Bhutanese, though any variety would suffice) added the necessary warmth.
Separately, I prepared buckwheat noodles, boiling and rinsing them before setting them aside. As they cooled, I prepared an array of fresh herbs—mint leaves, scallions, cilantro, basil, and micro radish greens, all washed and the scallions finely sliced.
Bringing the soup to a vigorous boil one last time, I reintroduced the noodles just long enough to reheat them, then removed from heat. The steaming broth and noodles were then divided into two pre-warmed bowls, promptly topped with a vibrant medley of baby cilantro, coriander basil, mint, pea shoots, and micro radish greens. A squeeze of lime juice and a dash of black pepper completed the dish.
The result was not just a meal, but an elixir—reviving, flavorful, and utterly delightful.
Inspired Recipe
- Start with hydrating a variety of dried wild mushrooms in water overnight to create a flavorful mushroom broth.
- Enhance the broth by stirring in light Japanese miso paste and simmer with fresh Beech Mushrooms and a pinch of red pepper flakes.
- Cook and rinse buckwheat noodles separately.
- Prepare an assortment of greens and herbs such as mint, scallions, cilantro, basil, and radish greens.
- Combine the noodles and broth, bringing them to a quick boil, and garnish generously with the prepared greens and herbs.
- Finish with a squeeze of lime and a sprinkle of black pepper for a restorative and deeply satisfying dish.
Healing Wild Mushroom Miso Soup
Dive into the soothing embrace of this Healing Wild Mushroom Miso Soup, a blissful concoction of earthy mushrooms and vibrant greens melded with the subtle richness of miso. Ideal for rejuvenation, this soup pays homage to traditional Asian flavors while delivering a potent nutritional punch. Perfect for those seeking a gentle, yet flavorful culinary recovery!
4
bowls20
minutes30
minutes160
kcal50
minutesKeep the screen of your device on
Ingredients
1/4 cup organic light Japanese miso paste
1 cup dried wild mushrooms
1/2 cup fresh Beech mushrooms
1 tsp red pepper flakes
8 oz buckwheat noodles
1 juice of lime
1/4 tsp freshly ground black pepper
a handful fresh mint leaves
a bunch cilantro
several basil leaves
2 green onions
- Alternative Ingredients
Tofu Noodles for Buckwheat Noodles
White Button Mushrooms for Beech Mushrooms
Tamari for Miso Paste for soy-free option
Directions
- Initial Preparation – Soak the dried wild mushrooms in 3 cups of water overnight.
- Broth Creation – In a large nonstick pan, simmer the soaked wild mushrooms and miso paste. Add fresh Beech mushrooms and red pepper flakes. Cook for about 20 minutes until flavors meld.
- Noodle Preparation – Cook buckwheat noodles separately as per package instructions, rinse and set aside.
Equipment
- Nonstick Pan
- Chef’s Knife
- Cutting Board
- colander
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 160kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 200mg
- Carbohydrates: 21g
- Fiber: 3g
- Sugar: 2g
- Protein: 6g
- Vitamin A: 350IU
- Vitamin C: 9mg
- Calcium: 40mg
- Iron: 1.8mg
