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Shiitake & Kale Miso Soup [vegan] [gluten free] by The Flexitarian

Shiitake & Kale Miso Soup [vegan] [gluten free]

Packed with mushrooms, this Shiitake & Kale Miso Soup is deliciously hearty.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 3 mins
Cook Time 17 mins
Total Time 20 mins
Course Quick & Easy, Soups
Cuisine Asian
Servings 2 people
Calories 170 kcal

Equipment

  • saucepan

Ingredients
 
 

  • 150 g mixed mushrooms - Shiitake, Buna-Shimeji, Shiro-Shimeji, Eryngii, Oyster mushrooms, Enoki, Golden Enoki, Maitake etc..
  • 30 g dried shiitake mushrooms
  • 2 Tbsp miso paste
  • 5 spring onions
  • 2 garlic cloves - crushed
  • 5 cm ginger root [2 inches]
  • 1 Tbsp sesame oil
  • 1 sheet nori
  • handful of kale leaves - tough stalks removed
  • 1 tsp tamari sauce
  • 1 litre of water

Instructions
 

  • Chop the spring onions reserving the green part. Roughly chop the fresh mushrooms and halve bigger dried shiitakes.
  • Heat the sesame oil in saucepan. Add the white part of the chopped spring onion, crushed garlic and grated ginger. Fry for a couple of minutes.
  • Add the water, miso paste, dry shiitake and chopped fresh mushrooms.
  • Cook covered under medium heat for 10-12 minutes until the mushrooms are soft. (I like mine to still have a bite).
  • Add the shredded kale, tamari sauce and roughly torn nori. Cook for another couple of minute.
  • Serve straight away sprinkled with the chopped green spring onions.

Nutrition

Serving: 450gCalories: 170kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 824mgPotassium: 599mgFiber: 4gSugar: 4gVitamin A: 379IUVitamin C: 8mgCalcium: 37mgIron: 2mg
Keyword kale, miso, shiitake, soup
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