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45 degree angle of a bowl of Mushroom Kale Miso Soup

Kale and Mushroom Miso Soup

A delicious soup that's both healthy and simple. The tofu and seaweed are replaced by mushroom and kale! It's light yet very satisfying. Takes minutes to make and is free from dairy, egg, nuts, fish, mustard, wheat, gluten. You're going to LOVE this take on Miso Soup.
Course lunch, Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 122kcal
Author Laila Sbeinati


  • 3 Tbsp olive oil
  • 3/4 C chopped leek, from 1 leek, trimmed & washed
  • 6 Tbsp miso paste
  • 2 C chicken broth or vegetable broth
  • 3 C Water
  • 1 C cubed portobello mushrooms
  • 3/4-1 C finely chopped kale
  • 1/2 Tsp sea salt, OR to taste


  • In a large pot, add olive oil and leeks and cook on the stove over medium heat. Stir leeks from time to time until they become a nice light brown color (caramelize). Approximately 5-7 minutes.
  • Next, add the broth and water. Bring to a boil and allow it to cook down for approximately 5 minutes.
  • Then turn heat off, and take about a ladle worth of the broth and add it to the miso paste (do this in a bowl) whisk it well until the miso has dissolved and isn't clumpy. Add the miso to the broth and stir a few times until combined. Add salt, stir, and taste.
  • Finally, add the chopped kale and mushroom. Stir to combine and leave for a few minutes before serving, to soften the kale and mushroom. Enjoy!


Sodium: 864mg | Calcium: 36mg | Vitamin C: 11.4mg | Vitamin A: 1035IU | Sugar: 1g | Fiber: 1g | Potassium: 216mg | Calories: 122kcal | Saturated Fat: 1g | Fat: 8g | Protein: 4g | Carbohydrates: 8g | Iron: 1mg