Lisa Makeeva, Registered Dietitian 
Master of Applied Nutrition

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Shiitake Mushroom Miso Soup

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this soup is super simple to make and is packed with flavour and nutrients
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Asian
Servings 10

Equipment

  • 1 5-quart stock pot

Ingredients
  

  • 2 cups fresh shiitake mushrooms, caps only thinly sliced or use a blend of your favourite mushrooms
  • 3 medium potatoes, peeled and diced
  • 1 bunch Lucinato kale
  • 1 package silken tofu 14 ounces
  • 16 cups filtered water
  • 3/4 cup red or brown miso paste add more if it's not salty enough
  • 1 bunch scallion tops, sliced garnish
  • 1 bunch cilantro, chopped garnish
  • 1/4 cup toasted sesame oil plus more for garnish
  • juice of lemon wedge garnish

Instructions

  • Prep the potatoes: Peel (if desired) and dice the 3 potatoes into ½-inch cubes
  • Prep the shiitakes. Remove the tough stems and slice the caps thinly
  • Cook the potatoes: Bring the 16 cups of water to a boil. Add the potatoes and simmer for about 10–15 minutes, until they're just becoming tender
  • After the potatoes have cooked for 10–15 minutes, add the raw shiitake mushrooms and simmer on medium heat for 2-3 minutes
  • Next add the chopped kale. Simmer the kale for 5–8 minutes, until it's tender but still bright green
  • Add the silken tofu and heat for 2–3 minutes
  • Turn the heat to low or off, dissolve the miso in some hot broth, stir it into the soup, then finish with the sesame oil
  • When plating the soup, add your scallions, another small drizzle of toasted sesame oil, cilantro, and juice of a lemon wedge. Other greens that you can add to your soup the day of to switch up the flavour profile: spinach and Bok choy work really well!

Notes

Why You'll Love This Gut-Friendly Miso Soup

This nourishing miso soup is packed with ingredients that support both digestive health and overall wellness. Lacinato kale, potatoes, shiitake mushrooms, scallions, and miso all provide compounds that help feed beneficial gut bacteria.
It's especially rich in prebiotic fibers, including inulin, fructooligosaccharides (FOS), beta-glucans, resistant starch(especially if the potatoes are cooled and reheated), and pectin. These fibers nourish the beneficial microbes in your gut, helping produce short-chain fatty acids that support digestion, strengthen the intestinal lining, and contribute to a healthy gut microbiome.
Shiitake mushrooms are also an excellent source of copper, an essential mineral that plays a key role in iron metabolism and the formation of healthy red blood cells. Getting enough copper helps your body use iron effectively, making it an important nutrient for supporting healthy blood production and reducing the risk of copper-deficiency anemia. Combined with the vitamin C and folate found in kale, this soup offers a nutrient-dense combination that supports both gut and blood health.
Finished with probiotic-rich miso stirred in at the end to preserve its delicate flavor, this comforting soup is a simple, wholesome meal that's as nourishing as it is delicious.
I don't know about you, but I can eat miso soup any day of the week - even in the hottest of summer months!
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© 2024 Lisa Makeeva, RD. All rights reserved.
College of Dietitians of Ontario Registration #14884