Healing Wild Mushroom Miso Soup

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.