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Miso, Shiitake Mushroom and Kimchi Soup

Miso, Shiitake Mushroom and Kimchi Soup

By Calvin CoxNovember 11, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Though it’s made with just a handful of staple Asian ingredients, this soup is a satisfying flavor bomb because miso, kimchi and dried shiitake mushrooms all pack tons of umami. Be sure to use low-sodium broth, as miso can be quite salty. If you like, you can make the soup more substantial by stirring in cooked shredded chicken near the end of simmering. Serve with steamed rice.

Ingredients
  • 1

    ounce (12 to 14 medium) dried shiitake mushrooms

  • 2

    cups boiling water

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    medium garlic clove, minced

  • 1

    tablespoon minced fresh ginger

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • ¼

    cup white miso

  • 1

    cup cabbage kimchi, roughly chopped

  • 4

    scallions, thinly sliced on the diagonal

  • Toasted sesame oil, to serve

  • Optional garnish: Soft- or hard-cooked eggs, halved OR toasted sesame seeds OR both

Step 1

In a small bowl, combine the mushrooms and boiling water. Cover and let stand until the mushrooms are fully hydrated, 20 to 30 minutes. Remove the mushrooms; reserve the water. Trim off and discard the mushroom stems and thinly slice the caps.

Step 2

In a large saucepan over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the garlic and ginger; cook, stirring, until fragrant, 30 to 60 seconds. Add the broth, the mushroom liquid and 1 cup water. Bring to a simmer, scraping up any browned bits, then cover, reduce to medium and simmer, stirring occasionally, until the mushrooms are tender, about 30 minutes.

Step 3

In a small bowl, whisk together the miso and ¼ cup of the hot broth until the miso is dissolved. Stir the miso mixture and kimchi into the broth. Return the soup to a simmer over medium-high, stirring occasionally, then remove from the heat. Serve sprinkled with the scallions and drizzled with sesame oil.