Mushroom-Cabbage-Miso Soup
This soup recipe was devised by the diseased for the diseased. I was sick and wanting something warm, savory, and nourishing. Too ill to move, I scribbled down this recipe for my roommate to follow. We were pleasantly surprised how much flavor it packed while being easy-enough for a beginner to whip-up in less and an hour.
Jeff Mertz
1/5/20261 min read
Ingredients:
1/2lb mixed mushrooms or one 1oz pack of WSM dried mushroom medley
1/2 head of cabbage
1 medium onion
4 cloves garlic (minced)
2 Tbsp ginger (minced)
1 Tbsp butter
1 quart bone broth
2 cups water
2.5 Tbsp red miso paste
[optional???] 1/4-1/2lbs pre-cooked bacon bits
Finishing Touches
1 tsp rice vinegar or mirin - stirred in
[optional] chili oil - stirred in
chopped scallions tops
2 tsp sesame oil sprinkled on top like the scallions
Directions:
Fill a medium sauce pan with bone broth and 2 cups water, add mushroom and onion cuttings. Bring to a boil then simmer until you are ready to add to the soup pot. If using dried mushrooms pour all dried mushrooms into the medium sauce pan and add an extra cup of water. Bring to a boil then simmer until you are ready to add to the soup pot. Be sure to salt generously.
In a dutch oven or soup pot melt butter. Increase the heat to med-high and add fresh mushrooms and onions. Cook until they lose their water and the mushrooms begin to brown. Add salt, minced garlic, and ginger. Stir in until fragrant.
Pour in the mushroom/bone broth into the soup pot, strain if using mushroom cutting rather than the dried mushrooms.
Roughly chop half a head of cabbage and add it to the soup. allow to simmer for 5 minutes.
Take a few soups of broth out in a small bowl. Mix in the miso paste until fully dissolved then return it to the soup pot. Stir in the bacon bits and allow the soup to simmer for another 5 minutes.
Serve in a bowl with the Finishing Touches