Miso and mushroom soup

Name: Miso and mushroom soup
Ingredients: 50 g Dried mixed mushrooms (Main); 1 cup Boiling water; 1 splash Rice wine vinegar; 2 cups Chicken stock, you may need up to 3 cups (Main); 1 large knob Ginger, peeled, cut into matchsticks; 1 Star anise; 1 piece Cinnamon stick; 350 g Mushrooms, fresh, chopped (Main); 2 Tbsp Miso paste, you may need 3 Tbsp (Main); 1 splash Lemon juice, to season; 1 sprinkle Finely chopped spring onion, to garnish

Tam West

Warren Elwin

Food writer

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Ingredients

50 g	Dried mixed mushrooms (Main)
1 cup	Boiling water
1 splash	Rice wine vinegar
2 cups	Chicken stock, you may need up to 3 cups (Main)
1 large knob	Ginger, peeled, cut into matchsticks
1	Star anise
1 piece	Cinnamon stick
350 g	Mushrooms, fresh, chopped (Main)
2 Tbsp	Miso paste, you may need 3 Tbsp (Main)
1 splash	Lemon juice, to season
1 sprinkle	Finely chopped spring onion, to garnish

Directions

Cover dried mixed mushrooms with boiling water and a splash of rice wine vinegar and leave to soften.
Strain liquor into a saucepan with 2-3 cups chicken stock, ginger, star anise and cinnamon and bring to a simmer.
Add soaked mushrooms, 350g chopped fresh mushrooms and 2-3 Tbsp miso paste and simmer until mushrooms are soft. Season with pepper and lemon juice and garnish with spring onion.