Start your day with Shiitake Miso Soup
If you’ve been following along, you already know I’m a huge fan of miso soup as part of my morning routine. But while the classic version is comforting and nourishing, let me introduce you to my absolute favorite variation: Shiitake Miso Soup.
This cozy, umami-packed bowl not only warms you up from the inside out, it also delivers a powerful dose of nutrition thanks to the superstar ingredient — shiitake mushrooms.
Why Add Shiitake to Your Miso?
Shiitake mushrooms aren’t just delicious; they’re bursting with health benefits. These earthy little gems are packed with B vitamins, copper, selenium, zinc, and powerful beta-glucans that help support immune function and reduce inflammation. Plus, they bring an incredible depth of flavor to miso broth — rich, savory, and almost buttery.
If you’re looking to level up your morning miso ritual, adding shiitake is where it’s at. You’ll nourish your body and get all the gut-friendly probiotics of miso paste while reaping the immune-boosting magic of shiitakes.
What Makes This Shiitake Miso Soup Special?
In this version, we pair these nutritious ingredients:
- Organic red miso: deeper, more intense flavor than white miso
- Dried shiitake mushrooms: earthy umami richness
- Hijiki seaweed: a mineral-packed sea veggie with slightly sweet, briny notes
- Daikon radish: light, peppery, and cleansing, adding a subtle freshness to the soup, also known as a cooling vegetable
Every ingredient here has a purpose, both for flavor and for nourishment brought together in perfect balance.
Recipe
Shitake Miso Soup
Ingredients
- 4 cups boiling water
- 1 tablespoon (heaping) organic red miso paste
- 3 to 4 dried shiitake mushrooms
- 1 small daikon radish, thinly sliced or julienned
- 1 teaspoon dried hijiki seaweed
Instructions
- Bring 4 cups of water to a boil.
- While the water is heating, soak the dried shiitake mushrooms in a small bowl of warm water until softened (about 10 to 15 minutes).
- Once softened, thinly slice the mushrooms and set aside.
- In a separate small bowl, soak the hijiki seaweed in room temperature water for about 10 minutes.
- Once rehydrated, drain and rinse well.
- Once the water has reached a rolling boil, remove it from heat.
- Ladle about ½ cup of the hot water into the small bowl with the hijiki.
- Stir in the red miso paste until fully dissolved. DO NOT add miso to boiling water, as it can kill the nutrients and probiotics.
- Add the sliced shiitake mushrooms, soaked hijiki, and daikon radish to the pot of hot water.
- Stir in the dissolved miso mixture and gently combine (avoid boiling the miso to preserve its probiotics).
- Let everything sit for a couple of minutes to warm through, then serve in your favorite mug or bowl.
Serving Suggestions
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For the full benefit, drink this shiitake miso soup first thing in the morning, before your coffee or breakfast.
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I like to pour mine into a large mug and sip it slowly while standing by the window or journaling — it’s a moment of calm that gently wakes up your body and digestive system.
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You can also enjoy it throughout the day as a nourishing snack or a light lunch starter, but its magic really shines when it’s the first thing you introduce to your body after waking.
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This recipe makes about two generous servings, so you can share or save the second cup for later in the day. Store leftovers in the fridge and gently reheat (but don’t boil) before drinking.
DISCLAIMER: This post was created for informational purposes only.
Always seek the advice of a medical physician or another qualified health provider with any questions you may have regarding a medical condition.
Never disregard professional medical advice or delay in seeking it. If you think you may have a medical emergency, call your doctor, go to the ER, or call 911 immediately.
Reliance on any information provided is solely at your own risk.
