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Shiitake Mushroom & Miso Soup


2 tablespoons toasted sesame oil
1 leek, sliced
1 bunch scallions, sliced thin, white and green parts separated
½ pound fresh shiitake mushroom, stems removed and sliced
1 inch ginger, peeled and minced or grated
3 cloves garlic, minced
8 cups mushroom both
½ cup light miso paste
2 heads mei qing bok choy, sliced
1 large carrot, thinly grated


  1. In a large soup pot over medium heat add the sesame oil, leek, white parts of the scallion, and mushrooms and cook for 3-5 minutes or until mushrooms start to soften. Add the ginger and garlic and cook 1 more minute.
  2. Add mushroom broth and miso and bring it to a simmer and cook for 10 minutes – do not let it boil.
  3. Add the bok choy and carrots and simmer until tender, about 10 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.