Mushroom Miso Soup

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 1 carton CAMPBELL’S ® Ready To Use Mushroom Broth
  • 2 tbsp (30 mL) white  miso "fermented soy bean paste"
  • 1 tbsp (15 mL) sake
  • 1/4 cup (60 mL) dried wakame  seaweed (nori), sliced
  • 1/2 cup (125 mL) hard or soft  tofu, cut in 1/4" (0.6 cm) cubes
  • 1/3 cup (80 mL) shiitake mushroom, thinly sliced
  • 1/3 cup (80 mL) white  mushrooms, thinly sliced
  • 1/3 cup (80 mL) enoki  mushrooms
  • 1/3 cup (80 mL) king oyster  mushrooms, thinly sliced
  • 1/2 cup (125 mL) chopped  green onion


  1. Pour broth into a medium saucepan, and bring to a low simmer.
  2. Add miso paste and sake and whisk until smooth.
  3. Add dried wakame seaweed, tofu, shiitake, white, enoki and king oyster mushrooms to the pan and cook for another 5 min.
  4. Ladle into bowls and garnish with chopped green onions.

Recipe tips

  • Add more miso instead of salt to season to taste.
  • Garnish with cracked black pepper before serving.

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Amount Per Serving
Calories 90
Fat 2.5 g
Sodium 960 mg
Carbohydrate 9 g
Dietary Fibre 1 g
Protein 8 g
Calcium 8 %DV
  • Source of calcium

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