|Cooking time||20 minutes|
|Total time||20 minutes|
This soup is deceptively flavorful for how simple it is to make. Oyster and brown beech mushrooms are great for flavor and texture, but you can switch it up with your favorite varieties.
Heat the oil in large soup pot over medium heat. Add the garlic, shallot, and ginger, and cook for 1 minute, until the garlic is fragrant. Add in the onions and cook until they are translucent.
In a small bowl, mix the miso with a few tablespoons of broth and mix with a fork until you get a smooth slurry. Add that to the soup pot, along with the rest of the broth. Cook for 5 minutes until the broth is hot. Then add the lemon juice and mushrooms.
Serve warm with chopped scallions on top.