miso soup with mushrooms & greens

February 6, 2014

Author Notes:

this simple soup takes less than 20 minutes to prepare, and offers plenty of antioxidants, probiotics and a host of beneficial properties to help you improve the function of your immune system.

aubrey | drum beets

Serves: 2-3


  • 4 cups vegetable or mushroom broth
  • 3 tablespoons organic red miso paste
  • 3 cups portobello or shiitake mushrooms, thinly sliced
  • 2 cups raw kale or chard, thinly sliced
  • 1 teaspoon grated fresh ginger root
  • 2-3 cloves garlic, thinly sliced
  • 1/2 cup green onions, chopped
  • 1/4 teaspoon red chili flakes
In This Recipe


  1. in a medium sized soup pot, warm vegetable broth over medium heat. in a small mixing bowl measure 3 tablespoons of red miso paste and add a half-cup of hot broth. stir to dissolve paste and then add it back to the soup pot, whisking to dissolve completely. keep miso under the boiling point.
  2. add sliced mushrooms to miso broth, cover pot and simmer at a low temperature for 5 minutes or until mushrooms are cooked through.
  3. remove from heat and add remaining ingredients. let the soup rest, covered, for a few minutes to wilt the greens.
  4. serve hot. feel cozy!

More Great Recipes:
Soup|Japanese|Vegetable|Miso|Mushroom|Serves a Crowd|Make Ahead|One-Pot Wonders|Winter|Vegetarian|Vegan|Gluten-Free

Reviews (1) Questions (0)

1 Review

Ghazzzit August 18, 2015
Such a simple, delicious soup! I had white miso in the fridge, used bok choy and some chard for the veggies and a dash of rooster when serving for heat. Yum!