easy · 10 minutes prep · 15 minutes cook · serves 2
Lion's Mane and Miso Soup
A quick, warming soup that makes good use of a smaller second-flush harvest.
Made with Lion's Mane
Ingredients
- 150g Lion's Mane, torn into bite-sized pieces
- 600ml vegetable or dashi stock
- 2 tbsp miso paste
- 1 spring onion, sliced
- 1 tsp sesame oil
- Handful of spinach or pak choi
Method
- Warm the stock gently — avoid boiling once miso is added, to protect its flavour.
- Add the torn Lion's Mane pieces and simmer for 6–8 minutes until tender.
- Stir in the miso paste off the heat until fully dissolved.
- Add the greens for the final minute, just until wilted.
- Finish with sesame oil and spring onion.
A smaller second-flush harvest is often better suited to a soup than a steak — this recipe makes good use of odd-sized pieces without any waste.
Storage: Best eaten fresh; miso can separate slightly on reheating but still tastes good.