One of the best things about having an Asian market near me is the amazing variety of mushrooms! For this soup I bought white and brown beech mushrooms (top), prince oyster mushrooms (bottom left), and added in half of a portobello cap I had in the fridge (bottom right). You can make it with any variety of mushrooms, though, and it will have it’s own unique flavor. Add in some ground turkey breast for protein and it’s a wonderful, warming, healthy meal. For a vegetarian option, omit the turkey and add 1 pound of cubed extra-firm tofu to the soup when you add the miso.
- 1 pound 99% lean ground turkey breast
- 1 ½ pounds mushrooms, any variety, sliced into bite-sized pieces (such as portobello, crimini, oyster, beech, shitake)
- 6 green onions, white and light green parts only, sliced thinly
- 6 cups water
- ¼ cup + 2 tablespoons miso
- In a 4 quart or larger pot, cook the turkey breast for 5-8 minutes or until no pink color remains. Break the turkey into crumbles with a wooden spoon or spatula.
- Add the mushrooms to the pan and cook for 5 minutes, stirring occasionally, to soften mushrooms.
- Add the green onions, water, and miso, and stir to combine. Bring the soup to a boil, reduce heat, and cover. Simmer for 15 minutes or until mushrooms are very tender.
Makes 4 servings
Per serving: 248 calories, 3 g total fat, 1 g saturated fat, 69 mg cholesterol, 18 g total carbohydrate, 6 g dietary fiber, 36 g protein, 1044 mg sodium.