Spicy Miso Wild Mushroom and Rice Soup

Spice, umami, and sweet miso gives a traditional soup an uplift in flavor.



  • ½ cup brown or wild rice
  • ½ cup of dried wild mushrooms (shiitake, porcini, or other varieties)
  • 3 cups of chopped fresh mushrooms (can be a combo of shiitake, oyster, cremini, or white)
  • 4 cups of vegetable stock
  • 1 tablespoon of neutral oil
  • 2 medium-sized carrots, chopped
  • 2 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 1 teaspoon of chili paste like sambal oelek
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon of dried, oregano
  • 4 cloves of garlic, sliced thin
  • 1 tablespoon of white miso paste
  • 1 tablespoon of soy sauce or tamari
  • 1 - 15 oz can of coconut milk
  • salt and pepper to taste
  • 1 teaspoon of lemon juice


  1. Cook the brown or wild rice in a D3® Stainless 2 Quart Sauce Pan in accordance with the package instructions. Once cooked set aside.
  2. Bring 1 cup of water to a boil in a separate sauce pan. Place the dried mushrooms in a large mixing bowl. Once the water has boiled, pour the boiling water over the mushrooms and let them sit in the mixing bowl for 5 minutes or until the mushrooms have softened.
  3. Use a slotted spoon to remove the mushrooms from the liquid and set them aside. Reserve both the mushrooms and the liquid.
  4. In an All-Clad D5® Brushed Soup Pot, add 1 tablespoon of neutral oil over medium heat. When the oil is hot add the carrots, celery, and onion. Sauté the ingredients for 5 minutes or until translucent and softened.
  5. Add the fresh mushrooms to the Soup Pot and let cook for 6 to 8 minutes.
  6. After the mushrooms have cooked, add the fresh herbs, garlic, and chili paste. Cook for an additional minute or until very fragrant.
  7. Pour in 1/2 cup of the vegetable stock and deglaze the pan.
  8. Once the pan has been deglazed, add the remaining stock along with the miso paste, soy sauce, reserved mushroom water and softened dried mushrooms from earlier. Season with salt and pepper to taste. Bring the pot to a low boil and reduce it to a simmer for 20 minutes.
  9. Pour the coconut milk into the pot along with the cooked rice and a teaspoon of lemon juice. Stir to combine. Taste and adjust seasoning if needed.

Pro Tip:

If you prefer a thicker soup, you can use a slurry to thicken it. In a small bowl, combine one teaspoon of cornstarch with one teaspoon of water to make a slurry. After all ingredients have been added at the end, add this to the pot and stir. Let simmer for 5 minutes until the soup has thickened.


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