Miso Mushroom Broth
I have been making a version of this mushroom broth since my teens, it is easy to make and a great cost affective meal.
Full of delicious earthy flavours flavour, with fresh top notes from the garnish.
If you opt to use chicken stock it will also provide collagen and amino acids that contribute to healthy digestion, joint health and supports the immune system.
Serves 2
Takes 10 minutes
Ingredients
- 600ml stock (vegetable or chicken)
- Chicken stock receipe here
- 1tsp miso paste
- 1tsp mushroom ketchup
- 80g pre -cooked mushrooms
- 80g pre-cooked wild rice
- 20g finely sliced spring onion ends
- 20g finely sliced mangetout
- bunch fresh parsley
- sea salt and black pepper
Method
Pour the stock into a pan on a medium heat.
Add the mushroom ketchup, miso paste, sea salt and pepper and stir well.
When the liquid is hot, add the rice and mushrooms and stir.
Allow the rice and mushrooms to become warm.
To Serve
Pour the miso mushroom broth into two bowls. Sprinkle with the finely chopped spring onions, mangetout and chopped parsley.
Add sea salt and pepper to your taste.
Note
If you have used frozen chicken stock or frozen pre-cooked mushrooms, do not reheat again after making the miso mushroom broth.
If the chicken stock and pre-cooked mushrooms are fresh, you can store the miso mushroom soup in the fridge or freezer. It makes a great quick healthy ready meal.
Store
Fridge 3 days.
Fridge 1 month.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.