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Miso and mushrooms are a popular combination because they complement each other well in both flavor and texture. Miso, a staple ingredient in Japanese cuisine, is a fermented soybean paste that provides a rich and savory flavor. It has a deep, umami taste that complements the earthy and

slightly nutty flavor of mushrooms. Additionally, the smooth and creamy texture of miso helps to balance the meaty texture of mushrooms, making for a pleasing contrast in each bite.

The combination of miso and mushrooms can also bring a range of nutritional benefits, as both ingredients are rich in essential nutrients. Miso is a good source of protein, vitamins, and minerals, while mushrooms are high in antioxidants and have anti-inflammatory properties. Finally, miso and mushrooms are versatile ingredients that can be used in various dishes, from soups and stews to sauces and marinades. When combined, they create a harmonious and delicious flavor that can be easily incorporated into a range of dishes to add depth and complexity.

This soup also uses brown clamshell mushrooms on top. Clamshell mushrooms, also known as maitake or hen of the woods mushrooms, are a type of edible wild mushroom that are native to the northern hemisphere. They are characterized by their large, ruffled caps resembling a clam shell, hence their name. They have a meaty texture and an earthy, nutty flavor, making them a popular ingredient in various dishes, particularly in Asian cuisine.

Clamshell mushrooms are a rich source of vitamins, minerals, and antioxidants, and they have been shown to offer several health benefits. They have been used in traditional medicine for their immune-boosting and anti-tumor properties.

Clamshell mushrooms can be found fresh or dried, and they are commonly used in soups, stews, stir-fries, and salads. They can also be grilled, roasted, or sautéed and used as a meat alternative in vegetarian dishes. When selecting clamshell mushrooms, look for firm, plump caps that are free from any signs of decay or mold. They should be stored in a cool, dry place and used within a few days for the best flavor and quality.



1 cup brown clamshell mushrooms

1-2 tsp tamari or soy sauce

1-2 tsp olive oil, more as needed


1 tbsp butter

2 shallots, thinly sliced

24oz cremini mushrooms, quartered

1 heaping tbsp white miso dissolved in 2 cups hot water

1-14oz can of coconut cream




Crushed red pepper


Marinate the clamshells in the tamari and oil for 10 minutes. Then put in an air fryer at 370f for 5-7 minutes until crispy. Check them at 5 minutes to make sure they don’t burn. The smaller ones crisp up more quickly than the big ones. Lay out on a paper towel, they crisp up more as they cool.

Meanwhile, In a large soup pot, melt the butter over medium heat, add in the shallots, cook for 2 minutes. Add in the mushrooms and garlic, and stir for another 2. Add in the miso mixture and coconut cream. Put the lid on, bring to a boil, and lower to a simmer for about 10 minutes. Then transfer to a blender and blend until smooth.

Transfer to a bowl, top with crispy clamshells, and add any desired toppings.

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