Roasted mushroom and miso soup
Photo by Annabel Langbein Media
Combining miso, fresh and dried mushrooms and parmesan, this soup is an umami bomb of flavour. To turn it into a meal add some cooked noodles and bok choy or spinach.
|800 g||Mushrooms, fresh, quartered|
|2 cloves||Garlic, crushed|
|1 large||Lemon, zested|
|¼ cup||Dried sliced mushrooms, soaked in half a cup of boiling water, or 4 tsp mushroom powder|
|2 tsp||Thyme leaves, chopped|
|3 tsp||Miso paste|
|6 Tbsp||Parmesan cheese, finely grated|
|2 Tbsp||Chopped chives|
- Pre-heat a large roasting dish in a 200C oven. Remove dish from oven, add butter and when melted add mushrooms, garlic and lemon zest. Season with salt and pepper. Toss to coat mushrooms evenly and spread out in dish. Roast until mushrooms are golden and starting to shrivel (about 20 minutes).
- Transfer roasted mushrooms to a pot and add soaked mushrooms and their soaking liquid (or powdered mushrooms), then thyme and 1.5 litres water. Simmer for 15 minutes. Remove from heat, mix a little of the hot liquid into the miso to loosen it, then add it to the soup with the parmesan. Stir to fully dissolve.
- Adjust seasonings to taste, divide between heated bowls and garnish with chives. This soup reheats well.
More umami rich recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.