Shiitake Mushroom Miso Soup

Posted on Sunday, December 31, 2006 in
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These meaty, woodsy flavored mushrooms have long been recognized for their immunity boosting and strong anti-viral and anti-tumor properties. Have this at least 3 times a week to boost your immune system.

Serves 4


1/2 lb fresh shiitake mushrooms (12 medium sized)
1/2 Tbsp. extra virgin olive oil
2 small onions, diced (or one bunch of 6-8 green onions, sliced)
4 cloves garlic, crushed
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
4 cups filtered water
1 cube vegetable bouillon
4 Tbsp. miso paste
½ cup chopped fresh parsley


  1. Remove stems from the mushrooms and clean caps with damp cloth. Keep the stems for stock. Cut mushroom caps in half, and then cut into thin strips.
  2. Saute the mushrooms, onions, garlic, thyme and marjoram in oil over medium heat for a few minutes, until the onions are translucent. Stir frequently to avoid burning.
  3. Add the water and vegetable bouillon, bring to a light boil. Cover, reduce heat and lightly simmer for 10-15 minutes.
  4. Place miso in small bowl. Add ½ cup of soup liquid and stir until smooth.
  5. Remove pot from heat and stir in the miso. Add parsley and adjust seasoning.
  6. Allow soup to cool for a few minutes before pouring into bowls and serve. Flavor with Bragg Liquid Aminos if desired.

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