Mushroom kimchi soup

Mushroom Kimchi Soup

Fermented Food

This delicious soup combines immune-boosting mushrooms with probiotic-rich kimchi and miso. Great anytime of year. Add in some spring nettles or other greens for even more nutritional benefits.

Roasting the mushrooms helps bring out more of the unami flavour. Enjoy!

Ingredients

  • 2-3 tbsp olive oil or ghee
  • 4 cups mushrooms, with stems, sliced (your choice: cremini, shitake, portabella, oyster)
  • ½ cup white onions, chopped
  • 1 tsp maple syrup (optional)
  • 4 cloves of garlic, chopped
  • Sea salt and pepper
  • 2 tsp grated fresh ginger
  • 1 cup zucchini half circle slices
  • 4 cups fresh spinach, chopped (or other greens like nettle)
  • 3 cups vegetable or bone broth (extra can be added if desired)
  • 1/2 tsp dried basil
  • 1 – 1 1/2 tbsp unpasteurized miso paste, or to taste (1 tsp tamari or coconut aminos can be used instead but they are not as tasty)
  • 1 green onion, chopped (for garnish)
  • 1/2 – 2/3 cup kimchi, drained and chopped

Instructions

To prepare the mushrooms:

  1. Preheat the oven to 400 F
  2. Wash and cut off the very end of stem, but keep them
  3. Chop or slice the rest of the mushrooms into pieces
  4. Place the mushrooms, stems, garlic, and onion in a baking dish
  5. Add the olive oil and optional maple syrup to lightly coat the mushrooms
  6. Roast in the oven (uncovered) for 20-25 minutes until the mushrooms are cooked
  7. Remove from the oven and add the ginger. Set aside.

For the soup

  1. Place a saucepan on medium-high heat. Add the broth and bring to a boil.
  2. Add a pinch of sea salt (remember that miso and kimchi are salty tasting) and pepper (to taste)
  3. Add the zucchini and cook for 1-2 minutes
  4. Add the spinach. Cook for another 1-2 minutes
  5. Add the basil
  6. Remove from the heat and add the roasted mushrooms and the miso paste. Taste and adjust the taste with sea salt if needed.
  7. Add in kimchi and mix
  8. Mix it all together. Serve topped with a little more kimchi and green onions.

Enjoy!

Notes:

  • If you are in a hurry and do not have time to roast the mushrooms, you can sauté them instead. Place a saucepan over medium heat and lightly sauté the onions in the olive oil until slightly translucent. Add the garlic and mushrooms and cook until the mushrooms are the texture you like. Add the broth and follow the recipe as above.
  • Other vegetables can be added. If they need a longer cooking time then add them to the broth before the zucchini and cook until they start to soften and then add the zucchini and the spinach as instructed above.
  • This can be made into a whole meal by adding cooked brown rice for extra carbohydrates and legumes, tofu, meat or fish for extra protein

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