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Japanese Miso-Shiitake Soup

Ani Phyo complements the earthy flavors of shiitake mushrooms with miso and fresh ginger in this vegan Japanese soup.

Japanese Miso-Shiitake Soup


  • 3 cups (225 g) shiitake mushrooms, sliced
  • 2 Tablespoons (30 ml) nama shoyu
  • 1 cup (240 ml) extra virgin olive oil, or vegetable stock
  • 3 Tablespoons (50 g) white or brown miso
  • 1 piece (5 g) fresh ginger root, 1/4" slice
  • 3 cloves garlic clove
  • 3 cups (720 ml) water
  • 1 scallion


  1. Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate.
  2. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then increase to its highest speed
  4. Blend for 30 seconds.
  5. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions.

Chef's Notes

Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

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