Go Back
Shiitake Mushrooms

Shiitake Mushroom Miso Soup

This shiitake mushroom miso soup is a delicious start to a meal and it is full of many health benefits from the mushroom, seaweed, miso, and ginger. It is a delicious superfood soup for you.
Course Main Course
Cuisine gluten-free, Japanese, vegan, vegetarian
Keyword Miso, mushrooms, Shiitake, soup
Servings 4
Author Diana Herrington


  • 1 piece Kombu
  • 1 piece Wakame
  • 4 Dried Shiitake mushrooms
  • 1 inch Fresh ginger chopped
  • 1-3 Tbsp Shiro Miso
  • 3 cups water
  • Handful Bean sprouts
  • Chives chopped for topping


  • Soak the Kombu, Wakame, ginger, and shiitake mushrooms in 3 cups of water in a saucepan for 30 minutes.
  • Bring to a boil. Simmer for 30 minutes.
  • Strain out the kombu, wakame, and shiitake mushrooms saving the liquid.
  • Slice Wakame and kombu and cut stocks off shitake mushrooms and chop finely, and slice mushroom caps in half and return to stock.
  • Throw in the bean sprouts and simmer on medium heat for a few minutes and then turn the heat off.
  • Add the miso.  (Never boil miso because that kills the live cultures which are so beneficial). Stir the miso thoroughly into the water and then add this back to the pot.  As Miso is high in sodium, adjust how much you add to taste.
  • Sprinkle the soup with chopped chives and serve and enjoy your delicious shiitake mushroom miso soup.