Miso & Shiitake Mushroom Umami Curry

 

This umami-packed curry is a traditional, hearty dish that infuses rich miso, earthy shiitake mushrooms, and a medley of spices. The combination of deep savory flavors with a touch of heat and aromatic spices creates a satisfying and comforting meal that still feels new and exciting.

    This curry marries the robust umami of miso with the deep, earthy flavors of shiitake mushrooms, creating a savory base that's enhanced by familiar curry spices. It's a dish that feels comforting yet offers a twist through the incorporation of miso, a classic Japanese ingredient, and the earthy depth from mushrooms. Perfect for a cold day, this curry will warm you up and delight your taste buds.

Ingredients:

• For the Curry Base:

  • 2 tablespoons red miso paste

  • 1 tablespoon soy sauce

  • 1 cup dried shiitake mushrooms (or 2 cups fresh)

  • 1 medium eggplant, diced

  • 1 tablespoon sesame oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 tablespoon curry powder

  • 1 teaspoon garam masala

  • 1-2 tablespoons coconut milk (optional, for creaminess)

  • 1-2 tablespoons tamari (or additional soy sauce for salt)

  • 2 tomatoes, chopped

  • 2 cups vegetable broth

  • 1 can (15 oz) chickpeas or tofu, cubed

  • 1 tablespoon rice vinegar or lime juice (optional, for brightness)

• For Garnish:

  • Fresh cilantro or green onions

  • Toasted sesame seeds

  • Fresh chili slices (optional for heat)

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Instructions:

1. Prepare the Mushrooms:

   • If using dried shiitake mushrooms, rehydrate them in warm water for 20 minutes, then slice them thinly. Save the soaking liquid to use in the curry for extra flavor.

   • If using fresh mushrooms, just slice them and set aside.

2. Saute Aromatics:

   • Heat sesame oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes

   • Add the garlic and ginger, and cook for another 2 minutes until fragrant

3. Build the Flavor Base:

   • Stir in the curry powder, garam masala, and miso paste. Let this cook for another 2-3 minutes until the spices are aromatic

   • Add the tomatoes and cook down until they break down into a paste-like consistency, about 10 minutes

4. Simmer the Curry:

   • Pour in the vegetable broth and reserved mushroom soaking liquid (if using dried mushrooms). Stir to combine, then add the chickpeas or tofu.

   • Bring the curry to a simmer and cook for 15-20 minutes, letting the flavors meld together.

5. Finish the Dish:

   • If you want a creamier texture, add coconut milk and stir in. Adjust seasoning with tamari (or soy sauce) to taste. Add rice vinegar or lime juice for a subtle tang if desired.

6. Serve:

   • Serve the curry hot over steamed rice or cauliflower rice. Garnish with fresh cilantro, sesame seeds, and chili slices for a spicy kick if you like.

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Nutritional Estimates (per serving):

• Calories: 300–350 kcal

• Protein: 12–15g (depending on tofu or chickpeas)

• Fat: 12–15g (from sesame oil, miso, and coconut milk)

• Carbs: 35–40g

• Fiber: 8–10g (from chickpeas, mushrooms, and eggplant)

• Sodium: 600–800mg (varies depending on soy sauce or tamari)

This curry is a perfect blend of traditional spices and bold, umami flavors that will leave you feeling satisfied without being overly heavy. It's a nourishing, comforting dish that incorporates both familiar and new ingredients in a balanced, harmonious way. Whether you’re new to miso or a long-time fan, this dish will give you that umami punch you've been craving, while still staying true to the roots of a traditional curry. Enjoy!