Mushroom Miso Soup Recipe

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Photo by Getty/4kodiak
Mushrooms are packed with fiber, protein, B and D vitamins, and other necessary nutrients for a healthy microbiome.


  • 1 tbsp. avocado oil
  • 1 lb. mixed mushrooms (portobello, cremini, oyster, beech, and/or shiitake), sliced
  • 6 scallions (white and light green parts only), sliced 6 cups water
  • 1-4 cup + 2 tbsp. miso paste


    • In a large soup pot, heat the oil. Add the mushrooms and cook for 5 minutes, stirring occasionally, to soften.
    • Add the scallions, water, and miso. Stir to combine.
    • Bring to a boil, reduce heat to low and cover. Simmer for 15 minutes.

    More from The Secret Life of Your Microbiome:

    Reprinted with permission from The Secret Life of Your Microbiome by Susan L. Prescott, MD, PhD and by Alan C. Logan, ND and published by the New Society Publishers, 2017.


    The Secret Life of Your Microbiome (New Society Publishers, 2017), by Susan L. Prescott, MD, PhD and by Alan C. Logan, ND presents the scientific connection between our bodies and the microbial world and suggests that the health industry not neglect the symbiosis of microbial and human life. The book includes recipes for a healthy microbiome from “The Gut Girl”, Marlies Venier, a skilled fermenter, blogger, and certified health coach. The following excerpt is a healthy-gut recipe for miso soup by Venier.

    Full of probiotics, miso soup aids in digestion. It’s also very alkalizing. I love it because it’s warm and comforting, but still light.