Free Healthy Recipe - Mushroom & Miso soup

Dairy free, Gluten free, Low sugar

Copyright John Paul Urizar

The oats and pine nuts add interesting texture to this unusual mushroom soup. With lots of fresh parsley added to it, the dish is substantial enough to serve for the evening meal, which, given that 2000 years ago pine nuts were reputed to have been used for their aphrodisiac properties, may be the ideal time to serve it.

500 grams swiss brown mushrooms, sliced
1 tbsp olive oil
½ cup whole oats
1 tbsp Mugi miso, (level)
1 onion sliced in half moons
1 clove garlic, sliced
2 tbsp parsley
250 mL water

Heat oil in a medium saucepan, add onions and garlic. Cook for 2-3 minutes. Next add parsley and mushrooms, stir through and cook for 5 minutes. Add pine nuts, stock and water and bring to the boil. Add the oats and reduce the heat to simmer for 50 minutes.
Place miso into a small bowl and add 1-2 tablespoons of the broth and make into a paste. Add the miso to the soup and gently heat through but do not boil. Serve with a garnish of parsley.

Note: Dry roast pinenuts in a small frying pan over a medium flame taking great care not to burn them.

Makes 6 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 70 mins
Ready in: 75 mins

Suitable for:
Dinner, Soup
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 721 kj
Calories 172 kcal
Fat 8.1 g
Saturated Fat 0.7 g
Total Carbohydrate 17 g
Total Protein 6.6 g
Fibre 4.6 g

Facebook Twitter RSS