Shiitake Mushroom Miso Soup Recipe

Prep: 15 minutes
Cooking Time: 20 minutes
Serves: 2 to 3 people

Warming soup that’s gentle on digestion

A simple, warming soup that’s gentle on digestion and deeply grounding, making it perfect for a winter pause. This soup offers a gentle boost for both digestion and immunity. Shiitake mushrooms are rich in beta-glucans that help support the immune system, while miso provides beneficial bacteria for gut health. Nutritional yeast adds B vitamins to support energy, especially in winter. The greens bring fibre, minerals and gentle detox support. It’s warming, grounding and nourishing, ideal when your body is asking you to pause.

Ingredients (Salad)

1 tablespoon coconut oil or avocado oil
1 small leek or 2 spring onions, finely sliced
2 cloves garlic, finely chopped
1 thumb-sized piece of fresh ginger, grated
2 to 2½ cups frozen sliced shiitake mushrooms (or 1 cup dried)
4 cups filtered water
2 tablespoons white or yellow miso paste
1–2 teaspoons nutritional yeast (adjust to taste)
1 cup chopped greens (bok choy, spinach or silverbeet)

Optional: firm tofu, cubed

Optional garnish: chopped chives, a dash of tamari or sesame seeds

Directions

In a medium pot, heat the oil over low heat. Add the leek, garlic and ginger. Sauté gently for a few minutes until softened and fragrant.
Add the shiitake mushrooms and water. Bring to a gentle simmer and cook for 15–20 minutes to allow the mushrooms to release their flavour into the broth. (If using dried mushrooms, simmer the same way, ensuring they’re fully rehydrated.)
Remove from heat. Scoop a small ladle of the hot broth into a separate bowl and stir in the miso paste until dissolved, then pour it back into the pot. (Avoid boiling miso, as this damages its beneficial enzymes.)
Stir in the nutritional yeast and greens. Let sit for 2–3 minutes to wilt the greens. Add tofu if using.
Taste and adjust seasoning. Add a splash of tamari for extra depth if needed.
Serve warm, topped with chives or sesame seeds if desired.