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Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

ByJuri Austin Published on Updated on
4 Comments
5 from 4 votes
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15 minutes
Servings 4
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Enjoy a bowl of this Creamy Shiitake Mushroom Soup as a nourishing starter before your main course. This delicious soup will leave you feeling satisfied and content!

Looking for shiitake mushroom recipes? Try these 9 easy Japanese shiitake mushroom dishes!

creamy shiitake mushroom soup served in a bowl.

Featured Comment

From Stacy: “Simple, fast, and delicious! I have made this twice. Using my dehydrated shiitake mushroom water assisted in the taste as well.”

Why You Will Love This Recipe 

  • This creamy mushroom soup is simple and delicious!
  • Shiitake mushrooms add a rich, savory flavor that elevates the soup.
  • An easy, gluten-free recipe using rice flour to thicken the soup.

Shiitake Mushrooms

Shiitake mushrooms are Japanese mushrooms known for their round shape, thick caps, and meaty texture similar to portobello mushrooms. They have a distinctive earthy, umami flavor and can be used fresh in various dishes or dried, especially for making dashi stock in Japanese cuisine.

Recipe Ingredients

You’ll need the following ingredients to make this Shiitake Mushroom Soup:

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Ingredients for creamy shiitake mushroom soup.
  • Shiitake Mushrooms: For the best flavor and texture, choose firm and fresh shiitake mushrooms. For cooking tips, see ‘A Quick Guide on How to Cook Shiitake Mushrooms‘.
  • Vegetables: This recipe includes onion and spinach, but you can easily customize it with other vegetables such as carrots, broccoli, napa cabbage, or green peas.
  • Olive Oil: Olive oil works well, but you can also use vegetable oil, your preferred cooking oil, or vegan butter as an alternative.
  • Rice Flour: I like using rice flour because it dissolves easily and is naturally gluten-free. If gluten isn’t a concern, you can substitute with all-purpose flour or other wheat flour.
  • Vegetable Bouillon Powder: I use a vegan vegetable bouillon powder, but any other broth makes a great substitute.
  • Soy Milk: Use unsweetened plain soy milk for the best flavor. Other plant-based options like almond milk, coconut milk, or rice milk also work well.
  • Salt: Adjust the amount of salt to your taste.

How To Make Shiitake Mushroom Soup: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make shiitake mushroom soup.

Step 1

Prepare vegetables.

How to make shiitake mushroom soup.

Step 2

Cook vegetables until tender and add rice flour.

How to make shiitake mushroom soup.

Step 3

Add water, bouillon, and spinach. Stir and let it simmer.

How to make shiitake mushroom soup.

Step 4

Add soy milk and continue to simmer. Salt to taste.

Creamy shiitake mushroom soup served in a bowl.

Serve the shiitake mushroom soup in a bowl, and enjoy the savory flavor! Feel free to add crispy croutons for extra crunch!

Recipe Tips

  • You don’t need to clean the mushrooms with water. They quickly absorb moisture and can lose their flavor and aroma if washed. If there is light dirt, you can easily remove it by wiping it with a paper towel.
  • Don’t discard the tough shiitake stems! Instead, slice them thinly, use them, and enjoy the chewy texture.
  • For a thicker consistency, add half a tablespoon of rice flour to achieve your desired thickness.

Storage

Transfer the soup to a glass jar and refrigerate for up to 3 to 4 days.

Creamy shiitake mushroom soup stored in a glass jar.

Variations

This creamy soup is versatile, allowing you to add a variety of ingredients, such as:

  • Vegetables: Carrot, potato, bok choy, corn, broccoli, napa cabbage, green peas, or green onions
  • Flavor: Soy sauce, miso paste, garlic powder, black pepper, fresh thyme, or other types of fresh herbs
  • Other: Noodles, short pasta, silken tofu, firm tofu, or extra firm tofu.

What To Serve With

This creamy shiitake mushroom soup is a tasty vegan lunch or light meal option. Try pairing it with Teriyaki Tofu, Eggplant Teriyaki, or Wakame Seaweed Salad!

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Creamy shiitake mushroom soup in a medium saucepan.

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Leave a Rating!

I hope you enjoy this Shiitake Mushroom Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

5 from 4 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Juri Austin
Enjoy a bowl of this creamy shiitake mushroom soup as a nourishing starter before your main course. This delicious soup will leave you feeling satisfied and content!
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Creamy shiitake mushroom soup served in a bowl.

Equipment

  • 1 Medium saucepan 18cm, (7 inches)

Ingredients
  

  • 3 pcs Shiitake Mushrooms, 45g
  • ½ Onion, 100g
  • 1 bunch Spinach, 30g
  • ½ tbsp Olive Oil
  • 1 Tbsp Rice Flour
  • 1 tsp Vegetable Bouillon Powder, 5g
  • 400 ml Water
  • 200 ml Soy Milk
  • Salt to taste

Instructions
 

  1. Prepare Ingredients: Separate the stems from the shiitake mushroom caps. Remove the tough tips of the stem, then slice the stems and caps thinly. Slice the onion thinly, and cut the spinach into bite size pieces.
  2. Cook Vegetables: Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender. Add the sliced shiitake mushrooms and cook until tender.
  3. Add Rice Flour: Turn off the heat, add the rice flour and stir until the flour is fully incorporated.
  4. Add Water and Bouillon: Pour water into the pot and add the bouillon, stirring continuously to avoid lumps over medium heat.
  5. Add Spinach: Bring the soup to a boil, then add the chopped spinach. Reduce the heat and let it simmer for one minute.
  6. Add Soy Milk: Add the soy milk, continue to simmer for a few minutes, and turn off the heat before start boiling.
  7. Tweak the Taste: Season the soup with salt to taste.

Notes

  • Storage: 3 to 4 days in the fridge.
  • You don’t need to clean the mushrooms with water. They quickly absorb moisture and can lose their flavor and aroma if washed. If there is light dirt, you can easily remove it by wiping them with a paper towel.
  • Don’t discard the tough shiitake stems! Instead, slice them thinly, use them, and enjoy the chewy texture.
  • For a thicker consistency, add half a tablespoon of rice flour in Step 4 to achieve your desired thickness.
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Video

Nutrition

Serving: 1servingCalories: 57kcalCarbohydrates: 8gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: shiitake mushroom soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 4 votes (2 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    I didn’t have Shiitake at home, so I used Shimeji mushrooms instead. It was a very nice lunch. I will make it again.

    Reply

  2. 5 stars
    Simple, fast and delicious! I have made this twice. Using my dehydrated shitaki mushroom water assisted in the taste as well.

    Reply