Skip to Content

Lion's Mane Mushroom Miso Soup

This Lion's Mane Mushroom Soup is the EASIEST, HEALTHIEST, and LIGHTEST soup you'll ever have! It's packed with nutritious ingredients in a super flavorful broth. It's light in calories but filling in the tummy. 

Oh, and if you enjoy light and healthy mushroom recipes, be sure to try my air fryer oyster mushrooms.

Bowl of lion's mane mushroom soup with garnishes and scallions on the side

More unique mushroom recipes: Fried King Oyster Mushrooms

Jump to:

More nutritious vegan soup recipes: White Bean Kale Soup

Lion's Mane Miso Soup

You know the miso soup from Japanese restaurants and sushi places? Where the broth is so delicious but the soup is usually lacking in actual... ingredients... and isn't filling? Well this lion's mane soup fixes that problem!

This soup has a super flavorful broth made with dashi powder (that's the umami-packed seaweed broth that is the base of the soup and it's soooo tasty) and miso paste (for additional umami and saltiness). But instead of a few sad pieces of tofu floating around, this soup is loaded with super healthy lion's mane mushroom and super greens. Oh, and it's seasoned with green onion, garlic, and ginger for even more flavor and health benefits.

Ladle full of lion's mane mushroom soup.

This soup takes less than 20 minutes to make from start to finish, and can be "souped up" with more filling ingredients to make it a complete meat. Try adding cubed tofu, ramen noodles, or a soft-boiled duck egg! You can get some inspiration from my enoki soba noodle soup which also has a tasty gingery broth.

Lion's mane recipe

Lion's mane is so versatile. It can be coated in flour and pan fried (see my pan-fried lion's mane), turned into vegetarian "steaks" (see my lion's mane steaks), or turned into soup. The delicate, buttery flavor of lion's mane is delicious either way!

I absolutely love the lion's mane mushroom. I've grown it myself using this North Spore mushroom growing kit, and ALWAYS buy it when I am lucky enough to find it at farmer's markets. 

More mushroom recipes: Fried Enoki Mushrooms

Ingredients

  • ½ lb lion's mane mushroom, torn into small bite-sized pieces (I've grown it from this mushroom growing kit a couple of times!)
  • 2 cups dashi stock (made from 2 cups HOT water + dashi powder or dashi granule packets. I love these dashi packets. You can make the stock directly in the soup pot, so use enough dashi powder to make 2 cups of stock, per the instructions on the packaging)
  • 3-4 tablespoons white miso paste (to taste, start with 3 tablespoons)
  • 1 cup warm water
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon grated ginger (don't use more, it will make the broth too spicy and bitter. If you want some heat, add red pepper flakes to serve)
  • 2-3 cups baby kale or baby spinach (see notes below if you want to use regular kale)
  • 2-3 scallions, thinly sliced at an angle
  • red pepper flakes, to serve
Ingredients to make lion's mane mushroom soup with miso

Equipment

You'll need a medium sized pot (about 2-3 quarts) to make this soup.

More hearty, healthy soup recipes: Pureed Parsnip Soup

Instructions

In your medium soup pot, combine 2 cups of hot water with enough dashi powder to make 2 cups of dashi broth (use as much as the packaging recommends to make 2 cups). Mix well. Note: if using regular kale instead of baby kale, chop it up and add it now to give it time to soften and cook through.

Bring to a simmer, and add the torn lion's mane mushroom pieces. Simmer for 2-3 minutes.

Adding pieces of lion's mane mushrooms to a pot with dashi stock.

In a separate container, combine 3 tablespoons miso paste with 1 cup warm water and whisk together so no miso clumps remain. 

Cup of miso paste dissolved in warm water.

Add the miso water and the rest of the ingredients, except for the red pepper flakes. Continue to heat until the greens are wilted, but don't let the soup boil. Give it a taste and add a bit of water if it's too salty, or stir in more miso paste if it's not salted enough.

Remove from heat and serve warm, garnishing with red pepper flakes.

Adding greens and scallions to pot of soup.
Sorry for the blurry picture! But you can see the greens added to the lion's mane soup.

That's it!! Super easy.

More easy, hearty, healthy soup recipes to try: Sweet Potato Leek Soup

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Bowl of lion's mane soup with a spoon in it.
Print Recipe
5 from 10 votes

Lion's Mane Soup

Ready from scratch in less than 20 minutes! This easy flavorful Lion's Mane Soup is the best when you want something warm and filling, but light in calories.
Prep Time10 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 (2 large servings, 3 appetizer portions)
Author: Kate

Ingredients

  • ½ lb lion's mane mushroom - cleaned and torn into small bite-sized pieces
  • 2 cups dashi stock - made from 2 cups HOT water + dashi powder or dashi granule packets. Use enough dashi powder to make 2 cups of stock, per the instructions on the packaging
  • 3-4 tablespoons white miso paste - to taste, start with 3 tablespoons
  • 1 cup warm water
  • 2 cloves garlic - thinly sliced
  • 1 teaspoon grated ginger
  • 2-3 cups baby kale or baby spinach - see notes below if you want to use regular kale
  • 2-3 scallions - thinly sliced at an angle
  • red pepper flakes - for serving

Special equipment

Instructions

  • In your medium soup pot, combine 2 cups of hot water with enough dashi powder to make 2 cups of dashi broth (use as much as the packaging recommends to make 2 cups). Mix well.
  • Bring to a simmer, and add the torn lion's mane mushroom pieces. Simmer for 2-3 minutes.
    Adding pieces of lion's mane mushrooms to a pot with dashi stock.
  • In a separate container, combine 3 tablespoons miso paste with 1 cup warm water and whisk together so no miso clumps remain.
    Cup of miso paste dissolved in warm water.
  • Add the miso water and the rest of the ingredients, except for the red pepper flakes. Continue to heat until the greens are wilted, but don't let the soup boil. Give it a taste and add a bit of water if it's too salty, or stir in more miso paste if it's not salted enough. Remove from heat and serve warm, garnishing with red pepper flakes.
    Ladle full of lion's mane mushroom soup.

Notes

To use regular kale instead of baby kale, chop it up and add the kale immediately with the dashi broth to let it cook through and soften for about 10 minutes total. That's why I prefer baby kale—no chopping needed and it's softer and wilts quickly, so I can just stir it in at the end.

Nutrition

Calories: 121kcal (6%) | Carbohydrates: 16g (5%) | Protein: 11g (22%) | Fat: 3g (5%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg (2%) | Sodium: 1867mg (78%) | Potassium: 735mg (21%) | Fiber: 6g (24%) | Sugar: 6g (7%) | Vitamin A: 6840IU (137%) | Vitamin C: 68mg (82%) | Calcium: 212mg (21%) | Iron: 3mg (17%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Comments

No Comments

5 from 10 votes (10 ratings without comment)
Comments or questions about the recipe?
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.