Chinese miso & mushroom soup, Umami rich

This comforting Chinese miso and mushroom soup is easy and quick to make. And super light if you want to watch your calories.

Miso and mushroom soup

Estimated reading time: 3 minutes

🥘 Main ingredients

miso & mushroom soup ingredients
  • Mixed fresh mushroom
  • snow peas (or bean sprouts)
  • spring onions
  • miso paste
  • red chilli pepper
  • pak choy
  • vegetable stock
  • sesame seeds
  • parsley
  • Chinese vinegar

💭 Thoughts & tips

I love it when the mushroom season starts, I tend to eat everything with a ‘mushroomy’ touch for weeks. I like using fresh mushrooms, as they still have the perfect chewy texture, and are full of flavour.

This soup is all about the flavour balance and the textures. I would definitely recommend using a home made vegetable stock with added dried mushrooms, for this recipe. It will give a lot of depth to the dish. Don’t try to make it with a stock cube or powder, it will take away to whole essence of this dish.

The recipe in this post is a very plain, basic recipe. In which it is all about the quality of the stock. Of course this dish can be easily adjusted to your own taste. Things to add, could include

  • Fresh ginger or galanga
  • Lemon grass
  • Soy sauce
  • Spinach leaves
  • More hot spice

But the essence of the recipe is to keep it clean, clear and simple. Use the rich umami of the miso to balance your flavours with. Normally no extra salt is needed in this dish, depending on the type of miso you are using.

🍷 Beverage pairing

glass with beer

Okay, Spicy foods, not the easiest foods to pair a wine with. And I have to be honest for me personally, I love a nice cold beer with this soup.

But if you are not a beer-lover, than try these wine suggestions; First of all, if a dish, any dish, is spicy stay away from the high tannin and high alcohol wines. You might want to stay away from oaked wines as well.

With many Asian soups an aromatic vouvrey or viognier would work well, but in this particular dish (full of mushroomy flavours) I would recommend a red wine. Like a light Burgundy red (pinot noir), Or a gamay, young and fruity.

I love to eat this Chinese miso and mushroom soup with some home made baozi. But if you are in a hurry, a nice piece of home made bread will do as well. I hope you enjoy this soup as much as I do. Adjust some of the ingredients to your liking and let me know how you got on! Have fun with it! and remember to add @haricoco1 to your Instagram pictures of this soup. ENJOY!

📋 Recipe

miso & mushroom

Chinese miso & mushroom soup

Delicious and light!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 144.8kcal


  • 8 Mixed fresh mushrooms, whichever ones you can find in your area Clean and cut in bite size pieces
  • 50 grams (½cup) Snow peas, or bean sprouts
  • 2 spring onions finely chopped at an angle
  • 2 teaspoon miso paste
  • 2 red chili pepper whole
  • 2 pak choi roughly chopped, use everything.
  • 500 ml (2 cups + 2 Tbsp) vegetable stock (made with dried mushrooms) home made
  • 1 Tablespoons sesame seeds
  • parsley
  • 1 Tablespoons Chinese vinegar


For making your stock, see basic stock recipe.

  • Chop all your ingredients accordingly
  • Bring your stock to a simmer. With a sharp knife pinch two little holes in your red chili pepper and put it in the stock to infuse
  • Add the miso paste to the stock and stir well so it dissolves.
  • Leave the stock to lightly simmer a bit, so the red chili has time to infuse. (20 minutes)
  • Add all mushrooms, and pak choi, leave for 5 minutes
  • Add the Snow peas or bean sprouts, leave for 3 minutes
  • Add a little chinese vinegar, and check the seasoning.
  • Toast the sesame seeds in a dry pan.
  • Serve the soup , and garnish with spring onion, parsley, and toasted sesame seeds.



For the mushrooms, use anything you like, or anything you can find. The broth of this soup should be rich and salty (from the miso) and with a little heat from the infused chili. The ingredients shouldn’t be cooked for too long, so you still keep the crunchiness, and freshness from the pak choi. The spring onion will give that final sharpness. It’s important with this comforting Chinese soup to get the textures just right, and the balance of flavours.


Serving: 1g | Calories: 144.8kcal | Carbohydrates: 22.82g | Protein: 10.98g | Fat: 3.85g | Saturated Fat: 0.56g | Sodium: 301.25mg | Fiber: 7.99g | Sugar: 6.6g | Vitamin A: 6.14IU | Vitamin C: 55.48mg | Calcium: 9.32mg | Iron: 29.42mg
Tried this recipe?Let us know how it was!

This Miso soup recipe is part of my new series; ‘Travels of taste‘. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves in China. If you are ready to imagine yourself travelling through China whilst discovering all its flavours. Check out my full China ‘travels of taste’ post; >>> China, It’s all about FOOD!

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