Truffle Miso Soup Recipe

Name: Seito Sushi Sand Lakes TRUFFLE MISO SOUP Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups dashi (low-sodium preferred); 3 tbs white miso paste; 1 tbs sake; 1 tsp light soy sauce; 1 tsp truffle oil; 6 pieces fresh shiitake mushrooms, stems removed and caps sliced 1/4"; 6 oz hon shimeji (brown beech) mushrooms, base trimmed and clusters separated; 2 tbs unsalted truffle butter (or mix of unsalted butter + 1/2 tsp truffle oil); 1 clove fresh garlic, minced; 1 tsp ginger, peeled and minced; 2 stalks scallions (green part), thinly sliced on bias; 0.25 cups microgreens (optional); 0 to taste kosher salt (to taste); 0 to taste white pepper (optional, to taste)

Inspired by Seito Sushi Sand Lake

Time25m

Serves4

shiitake / hon shimeji / truffle butter / scallion

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Ingredients

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Broth & Miso Base

4 cups dashi (low-sodium preferred)

3 tbs white miso paste

1 tbs Sake

1 tsp light soy sauce

1 tsp Truffle oil

Mushrooms & Aromatics

6 pieces fresh shiitake mushrooms, stems removed and caps sliced 1/4"

6 oz hon shimeji (brown beech) mushrooms, base trimmed and clusters separated

2 tbs unsalted truffle butter (or mix of unsalted butter + 1/2 tsp truffle oil)

1 clove fresh garlic, minced

1 tsp ginger, peeled and minced

Garnish & Finish

2 stalks scallions (green part), thinly sliced on bias

1/4 cups microgreens (optional)

0 to taste kosher salt (to taste)

0 to taste white pepper (optional, to taste)

Method

Broth & Miso Base

Warm the dashi

Pour 4 cups of dashi into a medium saucepan and warm over medium heat until it reaches a gentle simmer. Do not boil vigorously—maintain a gentle simmer.

Prepare miso slurry

Place 3 tablespoons white miso paste in a small bowl. Ladle about 1/2 cup of the warm dashi into the bowl and whisk until completely smooth to make a miso slurry. This helps prevent lumps when adding miso to the pot.

Finish broth seasoning

Lower heat to low. Stir the miso slurry back into the pot. Add 1 tablespoon sake and 1 teaspoon light soy sauce. Stir gently and keep the broth at a low heat—avoid boiling after miso is added to preserve flavor and probiotics. Stir in 1 teaspoon truffle oil and keep warm.

Mushrooms & Aromatics

Prep mushrooms

Trim shiitake stems and slice caps about 1/4" thick. Separate hon shimeji clusters into small, bite-sized pieces. Pat mushrooms dry with paper towel.

Sauté aromatics

In a medium skillet over medium heat, melt 2 tablespoons truffle butter. When the butter foams, add minced garlic (1 clove) and minced ginger (1 teaspoon). Sauté, stirring, until fragrant, about 30–45 seconds—do not brown.

Cook mushrooms

Add shiitake and hon shimeji to the skillet. Increase heat to medium-high and sauté until mushrooms release liquid and become tender, about 3–4 minutes. Toss occasionally so they brown lightly and pick up the truffle butter flavor. Season lightly with a small pinch of kosher salt while cooking to draw out moisture.

Combine with broth

Transfer the cooked mushrooms and any cooking juices into the warm miso broth. Stir gently to combine. Heat together for 1–2 minutes on low to allow flavors to meld—do not boil.

Garnish & Finish

Taste and adjust

Taste the soup and adjust seasoning as needed with kosher salt and, if desired, a pinch of white pepper. If you want more truffle aroma, drizzle an additional 1/4–1/2 teaspoon truffle oil and stir gently.

Plate

Ladle soup into four warmed bowls, distributing mushrooms evenly.

Garnish

Finish each bowl with sliced scallions, a few microgreens if using, and an optional small pat (1/4 teaspoon) of truffle butter on top to melt into the hot broth for added richness.