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Shiitake Mushroom and Onion Soup Recipe

Shiitake mushrooms have long been used in traditional East Asian medicine as a tonic to promote longevity. Rich in healthy protein, a number of B vitamins, and dietary fiber, shiitake mushrooms add significant nutrient value, a chewy texture, and naturally smoky flavor to any dish that you add it to.

What follows is a pictorial plus instructions on how to create a delicious and most nourishing pot of shiitake mushroom and onion soup. Hope you enjoy it as much as we do. - Ben Kim


1/4 cup extra virgin olive oil
4 cups yellow onions, thinly sliced
2 cups shiitake mushrooms, thinly sliced
1/4 cup fresh parsley, chopped
4 cups vegetable broth or 4 cups water plus 2 vegetable bouillon cubes
2 tablespoons of miso or den jang paste


In a large pot, heat the oil and cook the onions, shiitake mushrooms, and parsley over medium heat, until the onions are translucent.

Add vegetable broth or 4 cups of water plus the vegetable bouillon cubes. Give the pot a good stir.

Reduce the heat to low-medium and cook for 20 minutes with the lid on. If the pot looks like it will boil over, reduce the heat some more.

After 20 minutes, remove pot from heat and stir in miso or den jang paste until the fermented soybean paste is fully dissolved.

This delicious shiitake mushroom and onion soup goes beautifully with a bowl of steamed rice and a fermented vegetable dish on the side, like kim chi or sauerkraut.


1. This recipe makes 2-3 servings.

2. Be sure to whisk in the miso or den jang only after you have removed the pot from heat. Doing so will help to preserve many of the health-promoting effects of miso or den jang.

For a pictorial of this recipe, click here:

Soup for Longevity


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mmmmmm your right this really is the best mushroom soup!! I made this for lunch and ate allmost the whole thing myself!!!

My grocery co-op had shiitakes on sale, so I came home with a handful of them. Thanks for the delicious recipe. I hadn't known parsley could be cooked.