Miso Mushroom Soup

Last week I posted a picture on FaceBook of this soup I made and so many of you wanted the recipe…so here you go!

I love this soup because it is full of immune boosting ingredients and is incredibly flavorful.

By the way, this recipe is modified from VeganYackAttack.com.


  • 2 Tbs. water
  • 2 large white onions, thin half-slices (3 cups)
  • 3 cloves garlic, finely chopped
  • 3 cups baby bella mushrooms, sliced
  • 4 cups bone broth (or water)
  • 2 Tbs. miso paste (red or yellow)
  • 1 12 oz. package raw kelp noodles, rinsed
  • 1.5 tsps. coconut aminos or Bragg’s liquid aminos
  • Optional: 1 sheet nori seaweed, torn into smaller pieces
  • Optional: 1 tsp. hot pepper sesame oil or coconut oil

How to:

  • Crush garlic and set aside
  • Place 2 tbs. water in a large pot over medium heat and add the sliced onions. Cover with lid and stir every 2-3 mins. Add the garlic once the onions start to turn clear.
  • After 7-8 mins, add the mushrooms and cover with lid, stirring occasionally. Cook for a few mins until the mushrooms soften.
  • Add broth or water and stir in the miso paste and add kelp noodles. Cover with lid and simmer on low heat for 10 minutes.
  • Once the noodles have relaxed, add the seaweed pieces, hot sesame oil and liquid aminos. Stir and serve!

Until next time, I’m wishing you Unstoppable Health!



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