Mushroom miso soup

  • Preparation: 1 hour
  • Cooking: 20 min
  • Portions: 4


    5 carrots diced

    1½ stalk of celery, diced

    4 cups of water or 2 cups of mushroom broth and 2 cups of water

    1 tsp ground cumin

    1 tsp turmeric with a little oil

    Ground pepper to taste

    2 tbsp Japonese style miso diluted in some cold water

    2 tbsp fresh cilantro finely chopped

    ½ cup of plain yogurt


Mix carots, celery and water or mushroom broth in a pan.

Bring to a boil and let simmer 20 min.

Puree in a mixer.

Add the spices, the cilantro, the yogurt and the miso before serving.

Recipes from Miso Massawippi.


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