Quick Mushroom Miso Soup

I love the Unami taste of this quick and east mushroom miso soup that I made in the Instant Pot but you can make on the stove top too.

Let me share how I came up with the idea for this recipe. 

I had purchased a container of miso ginger broth from Trader Joe's, which sat on my pantry shelf for well over a month. Truthfully, I had no idea what to do with it. 

This morning, I was about to make my French mushroom soup recipe (recipe link)  that I posted in 2020. On the spot, I decided to use the ginger miso broth instead of vegetable broth. I left out the herbs de Provence and had an entirely new tasting soup! 

It was mild and pleasant. I served it at a dinner party for 6 and everyone raved about it. 

The original French mushroom soup recipe was well received. Here is one of the comments that a reader posted back in 2020. 

 

LauralehDecember 30, 2020 at 9:00 PM

OMG Judee, this was so delicious for dinner I can’t tell you. Everyone loved! I didn’t garnish with vegetables; I just blended them in. Perhaps if I ever serve company again I will do that, but I was lazy, and this was just so easy and delicious. This is a keeper!

Pattie is a blogger at a wonderful blog called Olla-Podrida said:  

Pattie @ Olla-PodridaDecember 19, 2020 at 5:14 PM

Mushroom soup is one of my favorites. I also love mushroom broth. I make mine with about five different kinds of mushrooms and it is delicious. That mushroom soup bowl above is adorable. It looks like there is milk or cream in that soup, but I know neither of those ingredients are vegan. How did you get it so creamy?

Anser to Patti's Question- 

The creaminess came from blending the soup with an immersion blender once it was done. The mushrooms become very creamy. Although I have wondered how it would taste if I added a little nut milk for an extra creamy taste.  

I made two changes to the original recipe. 

1. I used the Trader Joe miso ginger broth instead of plain vegetable broth.

2. I omitted the Herbs de Provence spice

3. In the future I might add extra ginger to give it a little more zing!

Trader Joe Is Too Far For Me to Shop Often 

On my last trip to Trader Joe's (it's 20-25 minutes from my house in Pennsylvania and 35-45 minutes from my place in Florida). I picked up this broth. I'll buy it again if only to keep in case someone is under the weather, but I'm getting some other ideas how I could use it. I don't go very often to Trader Joe's while I'm in Florida because of the distance. 

Today's Recipe:

Author: Judee Algazi

Prep Tme: 10 minutes

Cook Time in Instant Pot : pre-heat time plus 5 minutes

Cook time in soup pot: 10 minutes

Serves: 

3 bowls or 6 cups * add more broth to stretch the soup to more cups.

5 Ingredients:   

1 cup of chopped onions

1 cup of sliced carrots

2 eight ounce containers of baby portobello mushrooms, cleaned and chopped (1 pound)

4 cups of Trader Joe's Ginger Miso broth- divided 

1/2 teaspoon of freshly cracked pepper

Easy Instant Pot Directions: 

 Add onions, carrots and 1/2 of the mushrooms to the insert liner of the Instant Pot. Press sauté and sauté for 4 minutes stirring to prevent burning. Add 1/4 cup of miso ginger broth, the remainder of mushrooms and allow mixture to continue to sauté (cook in the broth) for 5 minutes. Add remaining broth and seasoning. Cancel sauté function, secure lid, close steam valve, and set to pressure cook for 5 minutes.When done, release steam manually according to manufacturers instructions.  

When done, remove lid and take 1/2 cup of vegetables from the soup and set aside. Using an immersion blender, blend the remainder fo the soup in the Instant Pot until smooth and creamy. When serving, add a tablespoon of the vegetables (that you removed) to each bowl. 

Easy Stove Top Directions:

 Add onions, carrots and 1/2 of the mushrooms to the soup pot. Sauté for 4 minutes stirring to prevent burning. Add 1/4 cup of miso ginger broth, remainder of mushrooms, and allow mixture to continue to sauté (cook in the broth) for 5 minutes. 

Add remaining broth and seasoning. Bring to a boil and then reduce to a simmer. Cook covered for 10 minutes. When done, remove from heat and remove a 1/2 cup of the soup and set aside.  Using an immersion blender, blend the remainder of the soup until smooth and creamy. When serving, add a tablespoon of the vegetables and soup (that you removed) to each bowl. 

Which are your favorite Trader Joe purchases?

What do you use regularly. 

This is a photo of a lighthouse that we visited this summer during our trip to Cape Cod. It was a beautiful property up on a hill near the sea.

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