Cream of Mushroom Miso Soup


Cream of Mushroom Miso Soup

Yield 6 Servings




  • 4 Tbsp butter
  • ½ cup extra virgin olive oil
  • 1 cup onion, chopped
  • 1 Tbsp garlic, minced
  • 3 cups mushrooms, sliced
  • 6 Tbsp flour
  • 2 cups milk
  • 1 cup half and half
  • 6 Tbsp Miso Master Organic Mellow White Miso
  • ¼ cup water
  • ¼ cup Sherry
  • 1 Tbsp soy sauce


  1. Sauté onions and garlic in butter and olive oil until tender. Add mushrooms and cook until tender.
  2. Stir in the flour and cook 5 minutes.
  3. Slowly add the 2 cups of water, milk and half and half, stirring constantly, and heat thoroughly.
  4. Soften miso with 1/4 cup of water and add to soup.
  5. Add remaining ingredients and serve.

Courses Soup

Cuisine American

Wasabi Mayonnaise*

Wasabi Mayonnaise

Yield 4 Servings



  1. In a small bowl, mix wasabi powder according to package directions. Let sit for 5 minutes, then add mayonnaise.
  2. Use as a dip, in pasta salad, as a sauce over fish, in sandwiches, or anywhere you would use regular mayonnaise.


*From all

Carrot, Miso, Ginger Dressing

Carrot, Miso, Ginger Salad Dressing

Carrot Miso Ginger Dressing with our Miso Master Mellow White Miso

Can't wait to pick our first harvest of fresh salad greens from our organic garden here in Asheville this week-end.
They will be a real treat tossed with red radishes, some purple onions, few orange wedges and dressed with this yummy miso dressing!





Pulse ginger and carrot in the bowl of a food processor until it becomes a coarse paste. 

Add vinegar and miso, and pulse to combine.

With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick.

Use immediately, or store in an airtight container in the refrigerator up to 1 week.

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