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15-minute (Frozen) Mushroom Miso Soup

10-minute (Frozen) Mushrooms Miso Soup Recipe

This recipe works with both fresh and frozen mushrooms. The mushrooms featured in this recipe had been tried-and-tested to freeze well – there is no difference in the cooked texture & taste between cooking them fresh or from the frozen state.

This is a recipe for 1 person, feel free to multiply the ingredients accordingly for more servings.

Check out the step-by-step photos on the previous page.

 

Ingredients:

(A) Frozen Mushroom Pack for one pax
(about 70g net weight after prep)

  • 30g maitake mushroom ends trimmed
  • 30g hon shimeji mushroom ends trimmed
  • half king oyster mushroom sliced thinly
  • 1 shiitake mushroom cap sliced thinly

Other Ingredients

  • 1 tsp sesame oil
  • 1 tsp cooking oil
  • 400ml water
  • 1 tsp dashi powder
  • 3 thin slices zucchini cut to quarter moons
  • 3 thin slices daikon cut to quarter moons
  • 1 tofu puff sliced thinly
  • a few thin slices konnyaku (konjac) optional
  • 1 tbsp red miso paste see cooking note below

You also need

  • food-grade ziplock bag

Directions:

  1. Prepare frozen mushroom pack in advance by putting the mushrooms at (A) spread out on a flat layer in a ziplock bag. You can keep this mushroom pack for up to 2 weeks in the freezer. You can also prepare freezer bags of the different mushrooms, then measure and take them out individually for cooking.
  2. Fry the frozen mushrooms (do not thaw). Heat sesame & cooking oil in a wokpan. Gently loosen the mushrooms while they are still in the ziplock bag. Then empty the contents onto the wokpan. Pan fry the mushrooms until they start to moisten and soften.
  3. Add vegetables & simmer. Add water, dashi powder, zucchini, daikon, tofu puff and konnyaku (if using). When the soup boils, cover with lid and simmer for 3 minutes.
  4. Dissolve miso paste. Turn off the stove. While the soup is piping hot, dissolve miso paste through a miso strainer. Alternatively, ladle hot soup to the miso paste in a small bowl, whisk to dissolve the miso, then pour the liquid back to the pot. Garnish with spring onions.
  1. This is a block of konnyaku aka Japanese yam or konjac cake. You need to drain and discard the liquid in the pouch before use. If you are sensitive to the smell of konjac, par-boil for 10 minutes before using. I personally can’t tell the difference so I get to skip the step of parboiling.
  2. You can use any variety of miso paste, with the red and white being the most popular types at the supermarket. I personally prefer red miso over the white variety for a richer taste and nicer colour.
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2 comments on “15-minute (Frozen) Mushroom Miso Soup”

  1. That’s a light yet very flavourful soup!

  2. Nvr thought of freezing mushrooms because I would think the quality of fresh mushrooms would be compromised. Thanks for sharing this very useful info. I would try it. Good esp when mushrooms are on sale (then I can buy more and freeze! If not when the fresh mushrooms sit in the fridge for too long, they tend to 出水 :(

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