Shiitake and Miso soup

This is a flavourful and satisfying soup. Perfect for a cold winter night, to help fight a cold or for when you just want soup.


Makes 8 large bowls of soup


  • 1-2 tbs neutral oil (I used rice bran)
  • 2 carrots – diced
  • 1 zuchinni/corguette – diced
  • 3 cloves garlic – minced
  • 1 cup dried shiitake mushrooms
  • 400g roughly chopped mushrooms (I used shiitake, white cap and swiss)
  • Approximately 500ml water
  • 2 tbs soy sauce (use Tamari for gluten-free)
  • 4 tbs cooking sake
  • 2 tsp shiro (white) miso
  • 1 1/2 tbs rice wine vinegar (can use white vinegar)
  • 400-500g chopped leafy greens and stems (I used Pak Choy and bok Choy)
  • Optional: eggs to poach in soup
  • Optional: toasted sesame oil, to serve
  • Noodles – to cook in soup (I used vermicelli)


  1. Soak dried shiitake mushrooms in 400-500ml (2 cups) hot water for 30-40mins.
  2. Heat oil in a large pot.
  3. Add garlic and cook until blonde.
  4. Saute carrots and zuchinni for 5 minutes.
  5. Add chopped mushrooms and saute for 3 minutes before adding the dried shiitake and cooking liquid.
  6. Add water to fill pot, as well as the soy sauce, sake, rice wine vinegar and miso.
  7. Cook on medium low heat for at least 30 minutes.
  8. Add chopped greens and cook for at least 5 minutes.
  9. Add noodles to cook in soup.
  10. Optional: poach eggs in soup. Add sesame oil to bowls of soup when serving.

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