Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)
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 my Panko-crusted Fried Shiitake Mushrooms, Savory Roasted Shiitake Mushrooms, or Shiitake Mushroom Pasta!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Shiitake Mushroom Soup:
How To Make Shiitake Mushroom Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare vegetables.
Step 2
Cook vegetables until tender and add rice flour.
Step 3
Add water, bouillon, and spinach. Stir and let it simmer.
Step 4
Add soy milk and continue to simmer. Salt to taste.
Serve the shiitake mushroom soup in a bowl, and enjoy the savory flavor! Feel free to add crispy croutons for extra crunch!
Storage
Transfer the soup to a glass jar and keep it in the fridge. Good for 3 to 4 days.
Variations
This creamy soup is versatile, allowing you to add a variety of ingredients, such as:
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Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)
Print Pin SaveEquipment
- 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
- 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.
- 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.
- Add Rice Flour: Turn off the heat, add the rice flour and stir until the flour is fully incorporated.
- Add Water and Bouillon: Pour water into the pot and add the bouillon, stirring continuously to avoid lumps over medium heat.
- Add Spinach: Bring the soup to a boil, then add the chopped spinach. Reduce the heat and let it simmer for one minute.
- Add Soy Milk: Add the soy milk, continue to simmer for a few minutes, and turn off the heat before start boiling.
- Tweak the Taste: Season the soup with salt to taste.
Video
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.
I didn’t have Shiitake at home, so I used Shimeji mushrooms instead. It was a very nice lunch. I will make it again.
That’s a good substitute! Glad you enjoyed it!
Simple, fast and delicious! I have made this twice. Using my dehydrated shitaki mushroom water assisted in the taste as well.
Thank you for trying this shiitake mushroom soup, Stacy! I love the idea adding dehydrated shiitake mushroom water to the soup 🙂