Recipes Red Lentil, Miso and Shiitake Mushroom Soup 4.0 (5,498) Add your rating & review Asian inspired and rich with miso flavor, this red lentil and mushroom soup is a hearty twist on classic Japanese miso soup. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1/2 cup red lentils 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 2 cloves garlic, minced 1-inch knob fresh ginger, grated 1/2 pound shiitake mushrooms, sliced 6 cups vegetable stock 3 tablespoons miso paste Kosher or sea salt, to taste Sliced green onions, for garnish Directions Thoroughly rinse the red lentils in a fine-holed colander. Set aside. Heat a medium saucepan over medium-high heat. Add the olive oil and then stir in the shallots, garlic and ginger. Cook for 1 minute or until the shallots soften, and then stir in the mushrooms. Cook for about 3 minutes, or until the mushrooms begin to soften. Add the vegetable stock and miso. Stir the broth to completely dissolve the miso, and then increase heat to high, bringing the broth to a moderate boil. Stir in the lentils. Reduce heat and gently simmer for 20 minutes or until the lentils are tender. As it cooks, stir the soup occasionally so the lentils don't stick to the bottom of the pot. Season with addition salt if desired and garnish with the green onions. Rate it Print