Miso soup with mushrooms and lentils

Miso soup with mushrooms and lentils

Total: 55 min. | Active: 20 min.
Nutritional value / people: 718 kcal
, Fat: 5 g
, Carbohydrate: 17 g
, Protein: 11 g

When I'm trying out new recipes, I love to experiment with different combinations of flavours. I discovered miso paste this year and I've become a huge fan of trying it out in lots of different ways. Miso paste is made from fermented soy beans and tastes a little like soy sauce. It's usually used for making miso soup, but in my recipe here I've combined it with the earthy flavour of brown lentils and mushrooms. All in all, this soup is rich and delicious – a really hearty meal! Serve it with a few extra mushrooms and fresh parsley on top, along with slices of crunchy bread.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
450 g mixed mushrooms, sliced
1 ½ tsp thyme leaves
9 ½ dl vegetable bouillon
100 g brown lentils
1 tbsp miso paste
a little parsley
50 mixed mushrooms, sliced, fried lightly
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How it's done

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Heat the oil in a large pan. Sauté the onion for 2-3 mins., add the garlic and mushrooms, sauté for approx. 10 mins. until all of the liquid has evaporated. Add the thyme and sauté for another 1-2 mins. Add the stock and lentils, bring to the boil, simmer on a medium heat for approx. 35 mins. Add the miso paste, purée the soup using a hand blender. If the soup is too thick, add a little more stock until you achieve the desired consistency.

Serve the soup and garnish with the fried mushrooms and parsley.

Good to know
Storage: The soup can be stored in an airtight container for up to 5 days in the fridge, or can be frozen in smaller portions in freezable containers for up to 3 months.

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