Ironically, the first robin I spotted this season was hanging around just outside my kitchen window in the snow. As I paced back and forth, flipping through pages and pages of recipes, thinking of what to make when I didn't soak a whole grain and / or bean the night before, and too lazy and sceptical to step out into the wind to pick up some fresh produce, I conjured up the idea of a warming bowl of soup made with staples on hand to go along with some Ricotta Cheese Biscuits. After a weekend of hearty meals, this simple, but elegant pairing was the ideal solution for a lighter dinner. Do keep this soup in mind as a inviting appetizer most suited to teasing your guests.
Did I mention the brothy delight comes together in less than 20 minutes?
Omit the egg if you want a vegan version of this nourishing soup.
Miso Soup with Wild Mushrooms and EggMore miso recipes from Lisa's Kitchen:
14 grams of dried mixed wild mushrooms
4 - 5 fresh button mushrooms, sliced
2 shallots, finely chopped
3 cups of vegetable stock
3 - 4 tablespoons of miso (I used hatcho miso)
2 eggs, lightly beaten
dash of cayenne pepper
Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Chop the mushrooms into bits, and reserve the soaking liquid.
In a medium saucepan, combine the stock and the reserved mushroom soaking liquid. Bring to a boil over medium-high heat. Add the dried mushrooms, fresh mushrooms, and shallots to the pan. Bring to a boil again and simmer for a minute or two. Now reduce the heat to low and add the miso to the pot. Cook for a few minutes, crushing the miso against the sides of the pan to incorporate it into the soup.
Remove the pot from the heat, drizzle in the beaten egg, along with the cayenne. Return the pot to the heat, increase the heat to medium-high and bring to a near boil, gently stirring. Cook for 30 seconds more and serve hot.
Serves 4.
Vegetarian Miso Soup
Tempeh-miso breakfast patties
Miso Rice with Carrots, Peas and Grape Tomatoes
Creamy Sesame Miso Salad Dressing
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