Hericium Mushroom Miso Soup

This soup is delicious. Serves 4-6 people.



  • 4 oz of hericium mushroom [Hericium americanum (“Bear’s-head tooth”) or Hericium coralloides (“Comb tooth”; “coral spine fungus”) can be used]
  • 4 cups of water
  • 3 green onions chopped thinly
  • 2 tsp butter
  • 2 tbsp sake
  • 3 tbsp miso paste
  • handful of chopped tofu (small squares)
  • pinch of red pepper flakes
  • piece of dried kombu seaweed (for dashi)
  • handful of dried shaved tuna or skipjack  (bonito flakes)



Make dashi from kombu (Japanese stock)

Bring 4 cups of water to gentle boil. Add a slice of kombu.  Lower heat.  After 5 minutes, remove kombu with tongs and add bonito flakes.  Simmer for a few minutes and then drain stock through cheese-cloth.

Slice hericium into thin slices. Saute in pan with butter and pepper flakes on medium high heat until water evaporates and mushrooms are lightly browned. Add to stock, along with tofu, green onions and sake. Turn off heat.

In a cup, scoop up some hot broth and whisk in miso paste. Add to soup. Serve immediately.

« of 2 »

20 minutes to make.





Leave a Reply

Your email address will not be published. Required fields are marked *