Craving a rich, comforting bowl of soup but tired of the usual heavy, flour-laden chowders? Traditional creamy soups can feel weighed down, or you just want to try something new. The solution may be in your fridge: white miso paste. By combining shimeji and oyster mushrooms with crispy pancetta and savory miso broth, this Miso Mushroom Chowder delivers bold umami in one pot. It’s a modern, flavor-forward take on a rustic classic, and surprisingly easy to make on a weeknight!
The Magic of the Mushroom Blend
To elevate the depth of flavor and texture in this chowder, the recipe intentionally omits white button mushrooms in favor of a more distinctive selection. Shimeji mushrooms are chosen for their ability to maintain their structure in simmering broths, as well as for their mild, nutty flavor and satisfying chew. In addition, oyster mushrooms, characterized by their delicate caps, readily absorb both the pancetta fat and the white wine, adding further complexity to the dish.
Why Add Miso to a Chowder?
Miso paste has been central to Japanese cooking for centuries. It is made by fermenting soybeans with salt and koji (a type of mold that aids in fermentation). But it’s not just for classic miso soup! Shiro (white) miso is the sweetest and mildest variety. Whisk it into creamy, dairy-based broth, and it acts as a flavor amplifier. The miso paste gives a deep, complex backbone (umami) that lifts the chicken stock and balances the richness of the half-and-half.
Tiny Kitchen Tips
- The Miso Rule: Avoid boiling your miso, as high heat destroys its delicate flavor. We’re whisking our white miso in right at the end, off the heat, to keep the miso flavor intact.
- The Slurry Shortcut: Skip preparing a traditional butter-and-flour roux in another pan. Instead, use a quick cornstarch-and-water slurry to thicken the chowder. This streamlines cooking because all steps happen in one pot. It’s easier to adjust the soup’s thickness with cornstarch. Add more if needed, or thin the soup with a small amount of water if it gets too thick.
Miso Mushroom Chowder Recipe
Miso Mushroom Chowder with Pancetta
Ingredients
- 1 tsp olive oil
- 2 oz pancetta chopped
- 4 oz shimeji mushrooms separated
- 4 oz oyster mushrooms chopped
- 1 cup sliced leeks white and light green parts only
- ½ cup dry white wine
- 3 cups chicken stock
- ¾ lb red potatoes diced
- 2 tsp cornstarch
- 2 tsp water
- ½ cup room temperature half and half
- 1 tbsp shiro white miso
- Black pepper and sea salt
Instructions
- Add the olive oil to a heavy-bottomed pot and fry the chopped pancetta until crispy. Add the shimeji and oyster mushrooms and cook until most of the liquid evaporates. Add the leeks and cook until the leeks wilt, stirring constantly.
- Add the white wine and scrape off the brown bits stuck in the pot. Cook for a minute so the alcohol has time to evaporate. Add the chicken stock and red potatoes. Bring to a boil, then reduce the heat to a rapid simmer. Bubble until the potatoes are tender, about 15 minutes.
- Combine the cornstarch and water to make a cornstarch slurry. Stir in the half and half and cornstarch slurry and bring to a simmer. Add the miso and stir until the miso dissolves into the soup.
- Season with black pepper and additional sea salt if needed. Remove from the heat. Let the chowder rest for at least 15 minutes before serving.
- When ready to eat, reheat over low heat. If the chowder is too thick, add water, stock, or milk to thin it out.
Video
This recipe was first published in Sandi Lee’s cookbook Keep Stirring.