Spring Lionsmane Miso Soup

Spring Lionsmane Miso Soup

to 4 cups of water in a saucepan add:
4 ounce lion mane
5 inches of Wakame cut with scissors
1/4 cup fresh English peas
1/4 cup asparagus tips
1/4 cup snap peas

Bring to boil shut off

Stir in 3 TBS miso paste with dashi listed as an ingredient


Finish with 2 ounces firm tofu cut into small squares

Serve and enjoy!

Spring Lionsmane Miso Soup

Chef Justin Brunson

Cuisine

asian

Created by Chef Justin Brunson, this comforting spring soup highlights our fresh Lion’s Mane mushrooms, prized for their delicate texture and rich, savory flavor. Simmered in a deeply satisfying miso broth and complemented by seasonal spring ingredients, it delivers layers of umami balanced with bright, fresh notes. A thoughtful celebration of the season, this soup showcases the best of local ingredients and Chef Brunson’s signature approach to simple, ingredient-driven cooking.

Ingredients

  • 4 oz Lionsmane mushrooms

  • 1/4 cup snap peas

  • 1/4 cup asparagus tips

  • 1/4 cup fresh English peas

  • 5 inches of Wakame cut with scissors

  • 3 TBSP miso paste with dashi listed as an ingredient

  • 2 ounces firm tofu cut into small squares

Directions

  1. to 4 cups of water in a saucepan add:4 ounce lion mane, 5 inches of Wakame cut with scissors, 1/4 cup fresh English peas, 1/4 cup asparagus tips, 1/4 cup snap peas

  2. Bring to boil

  3. shut off heat

  4. Stir in 3 TBS miso paste with dashi listed as an ingredient

  5. Finish with 2 ounces firm tofu cut into small squares

  6. Serve and enjoy!
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