Mushroom Miso Soup

I don’t know about you, but I thought spring was supposed to be warm! I mean, I realize that this is Ohio, but going from 82 to 28 in a week is just plain torture. As a result of this flip-flop weather (and I don’t mean sunny with sandals) I have come down with some sort of gross nasal crud. To warm up and fight this icky drippy nose, this Mushroom Miso Soup is just perfect. Check it out if you too are mad at the weather and trying to decide whether to unpack the shorts or just live in a sweater forever….

The best part about this soup is that it comes together in seconds. Because, let’s be honest, no one feels like making anything complicated when they’re sick. Plus, it’s the last week of school and exams, presentations, and papers are consuming my life!

I combined a few different recipes for miso soups I’ve seen on the web including this one that used lemon and ginger in the soup. The addition of these two cleansing ingredients makes this soup a powerhouse for kicking the crud! Oh, and it makes the souuuuper (see what I did there…) delicious!


Making this only takes about 20 minutes, perfect if you’re under the weather or just need a little warm up! Try it today to soothe your cold weather frustrations!

Mushroom Miso Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2 servings

Serving Size: 2 cups

The perfect comforting soup if you're feeling under the weather or are trying to warm up while waiting for spring!!


  • 4-5 Tbs organic white miso
  • 4 cups water
  • 1 Tbs freshly grated ginger root
  • 1 Tbs low-sodium tamari or soy sauce
  • 1 tsp toasted sesame oil
  • Juice of one lemon, 3-4 Tbs
  • 8 oz. baby ‘bella mushrooms, thinly sliced
  • 4 sheets of nori (dried seaweed), sliced into strips (optional)
  • ½ block extra-firm tofu (optional)
  • 1 Tbs sesame seeds
  • 3 green onions, green parts only, sliced lengthwise


  1. Add water and miso to a small pot and heat over medium or medium-high heat.
  2. Add remaining ingredients through tofu, if using, and heat for 10-15 minutes.
  3. Meanwhile, toast the sesame seeds in a DRY pan, watching carefully, until lightly toasted.
  4. Divide the soup between two bowls and top with sesame seeds and green onion.


The miso and ginger may settle to the bottom of the pot or bowls while you make this. Whisking it gently mixes everything back together and ensures you get a spoonful of goodness each time.

1 Comment

  1. […] and forgot to snack so by the time lunch rolled around, I was ready to nosh. Leftovers of my Mushroom Miso Soup from the night before was the soup dujour. The perfect balance of cleansing and […]


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