Mushroom Miso Broth | PCC Natural Markets

Mushroom Miso Broth

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


  • 8 cups filtered water Add to list
  • 3 strips wakame, soaked in cold water for 5 minutes, then chopped Add to list
  • 1/2 pound shiitake mushrooms, stems removed and sliced Add to list
  • 4 to 6 tablespoons white miso, dissolved in 1 cup warm mushroom broth Add to list
  • 2 to 3 tablespoons grated fresh ginger Add to list


Bring water to a boil in a 3-quart pot set over medium-high heat. Add the wakame and shiitake mushrooms and reduce heat to medium-low. Simmer for 5 minutes.

Add miso and fresh ginger. Serve hot.

Recipe by Birgitte Antonsen, PCC Cooks Instructor

More about: miso, mushrooms, soups


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