Mushroom Soup

Miso Soup


Miso is a fermented food (usually soy beans or brown rice, and koji starter), which provides the gut with beneficial bacteria (probiotics). This in turns improves our digestive system's ability to digest and absorb the nutrients from the foods we eat. Good gut health is known to be linked to our overall mental and physical wellness.

The Japanese have a small bowl of miso in the mornings or before their meals.

  • 2 tbsp Miso (Genmai is better)

  • 1 piece of seaweed (wakame or Kombu)

  • 2-4 Dried shiitake mushrooms

  • 1 brown onion

  • 1 tsp grated fresh ginger

  • 2 carrots

  • Macrobiotic sea salt

  • Sesame oil

Optional: 6 cups of homemade vegetable stock, parsley and chopped spring onions, gomasio

Optional veggies:

  • Jap pumpkin

  • Broccoli florets

  • Cauliflower florets

2 cups of miso with hands.jpg



  • Bring a medium-sized saucepan of water to simmer (mix in your homemade vegetable stock for a tastier soup).

  • Add a strip of seaweed and 2-4 shiitake mushrooms (dry) to pot to soften. After 5min, fish out the seaweed and mushrooms and chop into small pieces (discard mushroom stems).

  • Meanwhile cut up and fry onion in oil. Once onion smells sweet, and becomes soft, add a pinch of salt, fry 1more min, and then add to pot. Repeat the same process for the carrot (or any other root vegetable you'd like to add, stay seasonal!). Simmer everything at least 30min (and up to 2hours).


Tip: cut veggies into thinner pieces during warmer months, and into bigger chunks during colder months.


  • Scoop one cup of the soup from the saucepan & dissolve the miso into the stock (adjust the amount of miso added to your taste). Return the miso stock to the pot after the paste is completely dissolved.


  • Peel the ginger, grate it, and then add to the saucepan towards the end -

  • Taste soup and add more water or miso to achieve the desired intensity of flavour. The miso must be activated by ginger and/or shallots/onions.


Allow the miso to rest on the stove for 20 mins to allow the flavours to mingle.

Season with chopped spring onions, parsley and gomasio