Reishi Mushroom Soup with Carrots and Kale
Nourish Your Body & Soul: Reishi Mushroom Soup with Carrots & Kale
Looking for a soup that’s both deeply flavorful and incredibly good for you? This Reishi Mushroom Soup with Carrots and Kale is a vibrant, comforting dish packed with immune-boosting benefits and delicious earthy flavors. Reishi mushrooms, revered in traditional Asian medicine, are known as the “mushroom of immortality,” and for good reason! They’re adaptogens, meaning they help your body resist stress and support overall well-being. Combined with the sweetness of carrots, the heartiness of kale, and a savory miso-infused broth, this soup is a true powerhouse of nutrition and taste.
This isn’t your average soup. The combination of reishi, shiitake, and cremini mushrooms creates a complex umami flavor that’s both satisfying and intriguing. The carrots and fennel add a touch of sweetness and brightness, while the kale provides a boost of vitamins and texture. And the miso paste? It’s the secret ingredient that ties everything together, adding depth and a subtle saltiness.
Why You’ll Love This Soup:
- Immune-Boosting: Reishi mushrooms are known for their immune-supporting properties.
- Nutrient-Rich: Packed with vitamins, minerals, and antioxidants from the mushrooms, carrots, and kale.
- Flavorful & Comforting: A delicious and satisfying soup perfect for a cozy night in.
- Easy to Make: Ready in under 80 minutes, making it perfect for a weeknight meal.
- Adaptable: Feel free to swap out vegetables or add protein for a more complete meal.
Tips for the Best Reishi Mushroom Soup:
- Reishi Quality: Use a high-quality, finely ground reishi mushroom powder for the best flavor and benefits.
- Miso Paste: White or yellow miso paste works well in this recipe. Adjust the amount to your taste.
- Mushroom Variety: Don’t be afraid to experiment with different types of mushrooms! Oyster mushrooms or maitake mushrooms would also be delicious additions.
- Vegetable Prep: Uniformly slicing the vegetables ensures they cook evenly.
Frequently Asked Questions:
Q: What are the benefits of Reishi mushrooms?
A: Reishi mushrooms are believed to support immune function, reduce stress, improve sleep, and offer antioxidant protection.
Q: Can I use fresh Reishi mushrooms instead of powder?
A: While fresh Reishi mushrooms are ideal, they are difficult to find. The powder is a convenient and effective alternative. If you do find fresh, you’ll need to simmer them for a longer period to extract their benefits.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with a side of crusty bread, a simple salad, or a grain like quinoa or brown rice.
Reishi Mushroom Soup with Carrots and Kale
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 4 cloves garlic diced
- 2 tbsp fresh ginger peeled and grated
- 2 carrots carrots sliced 1/2" thick
- 1 bulb fennel diced (fronds reserved)
- 2 cups cremini mushrooms sliced
- 2 cups fresh shiitake mushrooms sliced (or 1/2 cup dried)
- 6 cups water
- 1/4 cup dried ground reishi mushroom
- 1/4 cup miso paste
- 1 tbsp allspice
- 1/2 tbsp thyme
- 3 cups kale chopped
- to taste salt and pepper
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for another minute until fragrant.
- Add carrots, fennel, cremini mushrooms, and shiitake mushrooms. Cook until softened, about 5-7 minutes.
- Pour in water, add reishi mushroom powder, miso paste, allspice, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add kale and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
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