Pine mushroom miso soup recipe

Prep time: 20 min

Cook time: 20 min

Serves: 4


1 Package or 20g Wild Origins pine mushrooms
2 L water
100 g white miso paste
1/2 bunch green onions
5 g Wild origins dried bull kelp
20 ml soy sauce
200 g tofu


Begin by chopping or breaking Wild Origins pine mushrooms into rough pieces with your hands or a knife. Then cut Wild Origins bull kelp into 1 cm strips with scissors. IN a large soup pot add water and bring to a boil, add pine mushrooms and gently simmer for 20 minutes, proceed by adding kelp and soy sauce. Using a fine mesh strainer slowly incorporate the miso into the soup through the strainer by dipping it back and fourth into the broth and pushing with a spoon. Dice the tofu and slice the green onions, add to the soup, check for seasoning and enjoy.