A quick and easy one pan soup with mushroom bacon and miso to provide winter warmth and nourishment.


Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year


This soup has all the umami flavours - sweet and nutty oyster and chestnut mushrooms, slaty bacon, shredded savoy cabbage and the funky umami flavours from light miso, which gives it a creamy texture. 

It is so quick to make and really satisfying. A little bread and butter is all you need on the side and focaccia is particularly good with it. (check out my focaccia recipe.) Soupalicious!! 


Options: If you want to make this a vegan soup- omit the bacon, and add a few more meaty mushrooms. Use vegetable stock and plant butter. 

You can shred in cavolo nero (kale) instead of savoy cabbage. 

If you can get hold of fresh seaweed, that would take this to another level. 

Make a big potful for lunch the next day. It will keep in the fridge for a couple of days. 




  1. Warm the stock in a pan which can hold all the soup and whisk the miso in. Pour it into a jug and set aside. 

    Heat 2 tbs of oil and the butter in the same pan 

    Fry the mushrooms till tender, then add the bacon and fry for a minute. 



  2. Add the remaining oil if needed ;and the shredded cabbage and saute for a minute or two. 

    Add the stock in slowly and bring to a simmer.

  3. Put a lid on for 5 minutes so that the cabbage is tender and all the flavours are incorporated. 


  4. Add the black pepper, seaweed flakes and sprinkle with parsley. 

    Serve immediatley with bread and butter - focaccia works so well here. Just dip into the soup and take a bite. Soupalicious!

Recipe Card powered by WP Delicious