Hearty Shiitake Mushroom Miso Soup is a deep, earthy bowl that eats like a meal. Shiitakes, onion, garlic, and carrots simmer with brown rice and herbs until the broth turns rich and the rice softens into the soup. Dark miso stirred in at the end gives it that savory, restaurant-quality finish.
There’s nothing quite like a warm, savory bowl of miso soup to soothe the soul. But this isn’t your average appetizer! We’re transforming this Japanese classic into a hearty, satisfying one-pot meal by adding earthy shiitake mushrooms, wholesome brown rice, and a medley of vegetables. This soup is both deeply nourishing and bursting with umami flavor. We use dark miso for a robust, salty depth that makes this recipe truly unforgettable. Get ready to cozy up with your new favorite comfort food!
Ingredients
• Makes 7 1/2 cups / 1.875 L
• 5 ounces / 150 g (5.3 oz) shiitake mushrooms
• 2 tablespoons / 30 mL (1 fl oz) coconut or olive oil
• 1/2 onion, diced
• 4 cloves garlic, chopped
• 1 cup / 250 mL diced carrots
• 6 cups (1440 ml) / 1.5 L water or vegetable stock
• 1/2 cup / 125 mL brown rice
• 2 teaspoons / 10 mL (0.3 fl oz) dried marjoram
• 2 teaspoons / 10 mL (0.3 fl oz) dried thyme
• 1/4 cup / 60 mL dark miso
• 1/4 cup / 60 mL chopped fresh parsley
Instructions
1. Prep the mushrooms: Wash the shiitake mushrooms, remove and discard the tough stems, then thinly slice the caps.
2. Sauté the aromatics: Heat the oil in a large soup pot over medium heat. Add the onion and mushrooms and cook for 3-5 minutes until their moisture evaporates. Stir in the garlic and carrots and cook for 3 more minutes.
3. Simmer the soup: Add the water or stock, brown rice, marjoram, and thyme. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 45 minutes or until the rice is tender.
4. Temper the miso: In a small bowl, whisk the miso with about 1/2 cup / 125 mL of the hot soup broth until it forms a smooth paste.
5. Finish and serve: Remove the soup from the heat. Stir in the miso paste and fresh parsley. Serve at once.
Nutritional Information
• Per 1 cup / 250 mL serving
• Calories: 121
• Protein: 3 g
• Fat: 5 g
• Carbohydrates: 17 g
• Dietary Fibre: 2 g (0.07 oz)
• Sodium: 369 mg
• Percentage of calories: 10% protein, 34% fat, 56% carbohydrate
Pro Tips
• Never boil miso paste. Adding it at the end with the heat off preserves its delicate flavor and beneficial probiotics.
• For extra protein and texture, add cubed firm tofu or edamame during the last 5-10 minutes of simmering.
• To prevent mushy rice in leftovers, cook the brown rice separately and add it to each bowl just before serving.
FAQ
Q: How can I add more plant-based protein to this miso soup
A: To make this soup even more protein-rich, you can add 1 cup (240 ml) of cubed firm tofu or shelled edamame. Stir them into the pot during the last 5-10 minutes of simmering to heat them through without overcooking.
Q: Is this hearty miso soup recipe vegan
A: Yes, this recipe is easily made vegan. Simply ensure you use vegetable stock (not a meat-based one) and coconut or olive oil as listed. All other ingredients are naturally plant-based.
Q: Can I use a different type of miso paste
A: Absolutely. This recipe calls for dark (red) miso for a deep, robust flavor. You can substitute it with yellow or white miso for a milder, slightly sweeter taste. The soup will be just as delicious, but the flavor profile will be lighter.
Q: What is the best way to store leftovers so the rice doesn’t get mushy
A: For the best texture, we recommend storing the soup and rice separately. If you plan on having leftovers, cook the brown rice in a separate pot. Store the soup base in one airtight container and the cooked rice in another in the refrigerator. Combine them in your bowl when you’re ready to reheat and serve.
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Hearty Shiitake Mushroom Miso Soup
Ingredients
Method
- Prep the mushrooms: Wash the shiitake mushrooms, remove and discard the tough stems, then thinly slice the caps.
- Sauté the aromatics: Heat the oil in a large soup pot over medium heat.
- Add the onion and mushrooms and cook for 3-5 minutes until their moisture evaporates.
- Stir in the garlic and carrots and cook for 3 more minutes.
- Simmer the soup: Add the water or stock, brown rice, marjoram, and thyme. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 45 minutes or until the rice is tender.
- Temper the miso: In a small bowl, whisk the miso with about 1/2 cup / 125 mL of the hot soup broth until it forms a smooth paste.
- Finish and serve: Remove the soup from the heat.
- Stir in the miso paste and fresh parsley.
- Serve at once.
