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

Packed with mushrooms, this Shiitake & Kale Miso Soup is deliciously hearty.

Packed with mushrooms, this Shiitake & Kale Miso Soup is deliciously hearty.

Miso, shiitake and nori contain a lot of nutrients which make this recipe makes a super healthy and nutritious soup.

It is a great immune system booster for lunch, dinner and even breakfast!

If you are looking for something similar, try my Miso Noodle Soup.

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

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 3 minutes mins

Cook Time 17 minutes mins

Total Time 20 minutes mins

Course Hearty Vegan & Vegetarian Soup Recipes, Quick & Easy

Cuisine Asian

Servings 2 people

Calories 170 kcal

Equipment

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Hands Free Mode(Switch on to prevent your screen from going dark)

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, shiitake

Find this recipe online:

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

https://theflexitarian.co.uk/recipe-items/shiitake-kale-miso-soup-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!