Barbara Kafka

Oyster Mushroom Miso Soup


Of course one can buy cultivated Pleurotus oestreatau (oyster mushrooms); but as a rare gift, one comes across a tree with soft scale like growths that are these mushrooms in the wild. Recently this good fortune came our way and we cut down a large bounty. From these I made this soup.

Wild oyster mushrooms weigh very little so a large mound is deceptive. I cleaned them by cutting off the hard part of the stems.


1 pound cleaned and trimmed oyster mushrooms, preferably wild, cut into ¼-inch strips

5 cups Basic Chicken Stock

3/4 cup white miso paste


Put mushrooms and chicken stock into a saucepan. Bring to a boil, reduce and simmer 15 minutes. Turn off heat and stir in the miso paste until dissolved.

This soup makes a good opening for a meal of composed salads.


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