Roasted Mushroom Kimchi Soup

June 05, 2019 0 Comments

Roasted Mushroom Kimchi Soup

Serves 2-3


  • 2-3 tbsp olive oil or ghee
  • 4 cups mushrooms, with stems, sliced (your choice: crimini, shitake, portabello, oyster*)
  • ½ cup white onions, chopped
  • 1 tsp sucanat or maple syrup (optional)
  • 4 cloves of garlic, chopped
  • Sea salt and pepper
  • 2 tsp grated fresh ginger
  • Juice of 1 lime
  • 3 cups vegetable or bone broth (extra can be added if desired)
  • 1/2 tsp dried basil
  • 4 cups fresh spinach, chopped
  • 1 cup zucchini half circle slices
  • 1 – 1 1/2 tbsp unpasteurized miso paste, or to taste (1 tsp tamari or coconut aminos can be used instead but they are not as tasty)
  • 1 green onion, chopped (for garnish)
  • 1/2 – 2/3 cup kimchi, drained and chopped


To prepare the mushrooms: Wash. Cut of the very end of stem. Cut off stems (except for the Cremini) and chop or slice the stems into pieces. Slice the heads of the mushrooms. If using Portobello, peel the skin off the top of the mushroom. For the oyster mushrooms, cut off the bottom to allow all the fans to separate.

Preheat the oven to 400 degrees F. Place the mushrooms, stems, garlic and onion in a baking dish. Add the olive oil to lightly coat the mushrooms and sprinkle in the sucanat or sugar. Roast in the oven (uncovered) for 20-25 minutes until the mushrooms are cooked. Remove from the oven and add the lime juice and ginger. Set aside. Place a saucepan on medium-high heat.  Add the broth and bring to a boil. Add a pinch of sea salt (remember that miso and kimchi are salty tasting) and pepper (to taste). Add the zucchini and cook for 1-2 minutes. Then add the spinach. Cook for another 1-2 minutes. Remove from the heat and add the mushrooms and the miso paste. Taste and adjust the taste with sea salt if needed. Remember the kimchi will be adding more salt taste. Mix it all together. Mix. Serve the soup and top with the kimchi and green onions.

Note 1: If you are in a hurry and do not have time to roast the mushrooms, you can sauté them instead. Place a saucepan over medium heat and lightly sauté the onions in the olive oil until slightly translucent. Add the garlic and mushrooms and cook until the mushrooms are the texture you like. Add the broth and follow the recipe as above.

Note 2: Other vegetables can be added. If they need a longer cooking time then add them to the broth before the zucchini and cook until they start to soften and then add the zucchini and the spinach as instructed above.

Note 3: This can be made into a whole meal by adding cooked brown rice for extra carbohydrates and legumes, meat or fish for extra protein.

Also in News

Can One Food Make A Difference For Weight Loss?
Can One Food Make A Difference For Weight Loss?

June 16, 2019 0 Comments

We often wonder if there is a magic bullet for weight loss. The short answer is no. However, research is discovering some fascinating pieces of information and one food that may help is kimchi.

Continue Reading

Chocolate Hazelnut Shortbread
Chocolate Hazelnut Shortbread

June 10, 2019 0 Comments

There is no rule that says that hormone health does not include a treat. Here is a simple cookie that includes dark chocolate – which is also good for the liver. Life is to be enjoyed and that includes treats. The spelt flour or brown rice floor is good for stabilizing blood sugar and also contains resistant starch which is good for the gut.

Continue Reading

Three Tips To Help Balance Hormones
Three Tips To Help Balance Hormones

June 01, 2019 0 Comments

Balancing hormones is complicated. But you have to start somewhere and there three things you can do to help which can give you a good idea as to how much work you have to do.

Continue Reading