Shiitake Mushroom Miso Soup

Shiitake Mushroom Miso Soup

This is one of my all time favourite soup recipes to help me feel cozy and keep me protected during cold and flu season. Garlic, shallots, shiitake mushrooms and wakame seaweed pack it full of immune strengthening nutrients and antioxidants. The miso paste is a probiotic and the coconut oil adds some healthy fats that help sooth and repair the intestinal lining. In addition, coconut oil assists in supporting immunity by being naturally antibacterial, anti-fungal and antiviral. Lastly, adding a little cayenne pepper aids in detoxification and circulation, allowing for all of the nutrient rich ingredients to better provide nourishment to the entire body.

Shiitake Mushroom Miso Soup

  • 100g package of organic shiitake mushrooms, sliced
  • 2 large shallots, finely chopped
  • 5 large cloves garlic, minced
  • 1-2 tbsp wakame seaweed
  • 1/4 cup miso paste
  • 2 cups vegetable broth
  • 2 cups filtered water
  • 1 1/2 tbsp coconut oil
  • 1/8 tsp cayenne pepper (optional)


  • Chop, mince and slice all of the vegetables as stated above.
  • In a large pot, melt the coconut oil over medium heat.
  • Add the garlic, onions and let sweat, stirring every so often.
  • Mix in the mushrooms and let cook for approximately 5 minutes.
  • If adding in cayenne pepper do so now and cook for another 5 to 10 minutes stirring every so often.
  • Pour in vegetable broth, water and bring to a gentle simmer.
  • Reduce heat to low and let stand for 15 minutes.
  • Take soup off of hot element and let stand for an additional 5 minutes, this is imperative for you to not kill the beneficial bacteria in the miso paste.
  • Add in miso paste and wakame seaweed.


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