Baby Bella (Portebello) Mushroom Miso Soup


Baby Bella (Portebello) Mushroom Miso Soup


  • 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
  • 2 tsp peanut oil
  • 1 medium yellow onion, thinly sliced
  • 1 carrot, pealed and sliced
  • 2 celery sticks , sliced
  • 1 T. garlic, minced
  • 1 T. ginger, minced
  • 4 cups water (or vegetable stock)
  • 2 cups Kale or Swiss Chard leaves, roughly chopped
  • 2 Tbsp white miso (or other miso of choice)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp sesame seeds
  • Seasoned crackers
  • Bragg’s Amino Acidsbrags1


In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 32 other followers

%d bloggers like this: