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Miso soup with Oyster Mushrooms & Sugar Snaps

Prep Time:

5 Minutes

Cook Time:

5 Minutes


2-3 Servings



About the Recipe

This recipe for miso soup is made with a Japanese dashi stock bag. These bags are a step up from instant dashi stock granules. You can purchase Japanese dashi stock bags online. I used white miso in this recipe but you can use red miso as well. 2 tbsps of red miso will make the soup a little more salty than using white miso. You could also use mangetoute as an alternative to the sugar snaps if you prefer.


60g / 2oz rinsed oyster mushrooms

12 - 14 rinsed sugar snaps

500ml /17fl oz water

1 Kayanoya (or otherJapanese brand dashi bag)

2 tbsp of white miso


slice the oyster mushrooms and cut into large bite sized pieces

prepare the sugar snaps by removing the stems and strings

pour the water into a small saucepan. drop in the dashi bag. bring to the boil and simmer for 2 - 3 minutes before removing the dashi bag

add the mushrooms and sugarsnaps to the saucepan. simmer for 2 - 3 minutes

add the miso and stir gently until dissolved. when the soup comes back to the boil, remove the pan from the heat

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