This week's featured recipe and tips by:

Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences – he comes from a family of cooks (he and his two brothers are all professional chefs). He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade. He spent several years working different stations as well as apprenticing under head chefs – adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.He considers being culinary coordinator at Central Market Mill Creek “an awesome opportunity to experiment with the best ingredients.”His favorite kind of cooking is New Orleans-style Southern cooking.  

Add a mix of your favorite sea foods and serve with a side of white rice.

Featured Tips

Use the leftover miso paste as a marinade for chicken.

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Miso Soup with Mushrooms


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  • 1/4 cup wakame (dried seaweed)
  • 6 cups dashi broth
  • 4 cups Asian mushrooms – shiitake, eryngii, maitake (very thinly sliced) and/or bunashimeji, bunapi, enoki (separated and halved lengthwise if large)
  • 1/2 lb. fried or baked tofu, thinly sliced
  • 1/4 cup white miso paste
  • 1/3 cup very thinly sliced green onion
  • Soy sauce


In heat-proof bowl, cover wakame by about an inch with boiling water. Set aside for 15 minutes, or until tender. Drain well.
Combine wakame with dashi broth, mushrooms and tofu in a soup pot. Bring to a simmer and cook 2-3 minutes (do not boil).
Ladle about 1/2 cup broth into a bowl, add miso paste and whisk to combine. Remove soup from heat and stir miso/broth mixture back into soup, along with green onion. Reheat gently if necessary.
Season to taste with soy sauce and serve immediately.


Recipe from Central Market Mill Creek - Culinary Resource Center
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