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 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2(2 large servings, 3 appetizer portions)
2cupsdashi stockmade 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
3-4tablespoonswhite miso pasteto taste, start with 3 tablespoons
1cupwarm water
2clovesgarlicthinly sliced
1teaspoongrated ginger
2-3cupsbaby kale or baby spinachsee notes below if you want to use regular kale
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.
In a separate container, combine 3 tablespoons miso paste with 1 cup warm water and whisk together so no miso clumps remain.
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.
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.