Brown Rice Miso Soup - Dried Shiitake
Brown Rice Miso Soup - Dried Shiitake
Ingredients
- 4 dried shiitake mushrooms
- as needed spring onions, cut into pieces
- 2 tablespoons brown rice, soaked overnight, optional
- 1 tablespoon miso
- 300 ml water, plus more as needed, use the soaking water from shiitake
Instructions
- 1
Place 4 dried shiitake mushrooms in water in a container and refrigerate overnight to rehydrate. The soaking water will be used later for the soup base.
⏱️ 5 min
- 2
Once rehydrated, slice or cut the shiitake mushrooms into pieces. Prepare the spring onions by cutting them into larger pieces.
⏱️ 5 min
- 3
In a pot, add the shiitake soaking water (300 ml), the prepared brown rice, the prepared shiitake mushrooms, and the prepared green onions.
⏱️ 2 min
- 4
Heat the pot over medium heat. Once the mixture boils, reduce the heat to low and simmer for about 20 minutes.
⏱️ 20 min
- 5
Check the rice; if it’s still too firm or the water is low, add more water and cook a bit longer until the rice reaches your preferred consistency.
⏱️ 3 min
- 6
Turn the heat to very low. Take a small amount of the hot soup into a separate small bowl or ladle. Add 1 tablespoon of miso to this small amount of soup and dissolve it completely using chopsticks or a spoon.
⏱️ 3 min
- 7
Pour the dissolved miso back into the main pot of soup and stir gently to combine.
⏱️ 1 min
- 8
Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Rice Miso Soup - Dried Shiitake
- 4 dried shiitake mushrooms
- as needed spring onions, cut into pieces
- 2 tablespoons brown rice, soaked overnight, optional
- 1 tablespoon miso
- 300 ml water, plus more as needed, use the soaking water from shiitake
Instructions
- 1
Place 4 dried shiitake mushrooms in water in a container and refrigerate overnight to rehydrate. The soaking water will be used later for the soup base.
⏱️ 5 min - 2
Once rehydrated, slice or cut the shiitake mushrooms into pieces. Prepare the spring onions by cutting them into larger pieces.
⏱️ 5 min - 3
In a pot, add the shiitake soaking water (300 ml), the prepared brown rice, the prepared shiitake mushrooms, and the prepared green onions.
⏱️ 2 min - 4
Heat the pot over medium heat. Once the mixture boils, reduce the heat to low and simmer for about 20 minutes.
⏱️ 20 min - 5
Check the rice; if it’s still too firm or the water is low, add more water and cook a bit longer until the rice reaches your preferred consistency.
⏱️ 3 min - 6
Turn the heat to very low. Take a small amount of the hot soup into a separate small bowl or ladle. Add 1 tablespoon of miso to this small amount of soup and dissolve it completely using chopsticks or a spoon.
⏱️ 3 min - 7
Pour the dissolved miso back into the main pot of soup and stir gently to combine.
⏱️ 1 min - 8
Serve immediately.
⏱️ 1 min