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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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

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

5 from 1 vote

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

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

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] 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
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 Quick & Easy, Soups
Cuisine Asian
Servings 2 people
Calories 170 kcal

Equipment

saucepan

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

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
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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

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.

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Recipe September 30, 2015 · Created by: The Flexitarian 1 Comment

Previous Post: « Thai Green Pumpkin Curry [vegan] [gluten free]
Next Post: World Vegetarian Day: OpenTable reveals Top 40 UK Restaurants for Vegetarians »

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5 from 1 vote (1 rating without comment)

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Comments

  1. Fia H says

    January 29, 2018 at 8:53 pm

    Over the top with chicken broth yum in my tum and immunity ! Do it it’s quick and super tasty !

    Reply

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