Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

5 from 3 votes
JUMP TO RECIPE & VIDEO

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!

creamy shiitake mushroom soup served in a bowl.

Fresh shiitake mushrooms are an excellent ingredient for making soup! They add a rich flavor that elevates the taste of the dish.

This creamy mushroom soup is a great recipe, delicious and packed with nutritious veggies, making it a healthy meal option. Give it a try, and enjoy this simple but flavorful soup!

    This recipe is for you if:
  • You love shiitake mushrooms.
  • You want to make shiitake mushroom soup.
  • You are looking for a easy shiitake mushroom soup recipe.

Let me show you how to make this healthy side dish. If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Straightforward shiitake mushroom soup recipe
  • Healthy and creamy soup
  • Vegan and Gluten-free recipe

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for creamy shiitake mushroom soup.
  • Shiitake mushrooms: Pick firm and fresh mushrooms. See ‘How To Pick Fresh Shiitake Mushrooms’ below for more details.
  • Vegetables: I use onion and spinach in this recipe. You can use other vegetables like carrots, broccoli, napa cabbage, and green peas.
  • Olive oil: You can substitute it with vegetable oil, any other oil type, or vegan butter.
  • Rice flour: I like to use rice flour for soup as it is easy to dissolve and gluten-free. You can substitute it with all-purpose flour or other types of wheat flour if you don’t follow a gluten-free diet.
  • Soy milk: I use unsweetened plain soy milk. You can substitute it with other plant-based milk, such as almond milk, coconut milk, or rice milk.
  • Salt to taste

Shiitake Mushrooms

shiitake mushroom

Shiitake mushrooms are popular mushrooms in Japan. They are round, thick, and have a meaty texture similar to portobello mushrooms. Shiitake mushrooms have a distinctive earthy flavor, often described as savory or umami.

Fresh shiitake mushrooms are versatile and can be used in various dishes. In contrast, dried shiitake mushrooms are a key ingredient in Japanese cuisine, particularly in making dashi stock, commonly used as a base for soups and sauces.

Shiitake mushrooms and other varieties of mushrooms are a nutritious choice as they are high in dietary fiber and contain vitamin D. They may also offer some health benefits and help support the immune system. If you are seeking a healthy food option, adding shiitake mushrooms to your meal is a great option!

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

Let me show you how to make this savory soup step by step.

  1. Cut vegetables.
  2. Cook onion over medium heat.
  3. Add shiitake mushrooms and cook.
  4. Add rice flour.
  5. Add water and bouillon.
  6. Add spinach.
  7. Add soy milk and season with salt.

Step 1

sliced shiitake mushrooms, sliced onion, and chopped spinach.

Separate the shiitake mushroom stems from the caps. Remove the tough tips of the stem, then slice the stems and caps thinly. Slice the onion thinly and chop the spinach.

Step 2

Cooking sliced onion in a medium saucepan.

Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender.

Step 3

Cooking sliced shiitake mushrooms in a medium saucepan.

Add the sliced mushrooms and cook until tender.

Step 4

Cooking sliced onion in a medium saucepan.

Turn off the heat, add the rice flour, and stir until the flour is fully incorporated.

Step 5

Making a creamy shiitake mushroom soup in a medium saucepan.

Pour water into the pot and add the bouillon, stirring continuously to avoid lumps over medium heat.

Step 6

Making a creamy shiitake mushroom soup in a medium saucepan.

Bring the soup to a boil, then add the chopped spinach. Reduce the heat and let it simmer for one minute.

Step 7

Making a creamy shiitake mushroom soup in a medium saucepan.

Add the soy milk, continue to simmer for a few minutes, and turn off the heat before starting to boil. Season the soup with salt to taste.

Serve

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!

Helpful 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 in Step 4 to achieve your desired thickness.

Storage

Creamy shiitake mushroom soup stored in a glass jar.

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:

  • 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.

How to Pick Fresh Shiitake Mushrooms

Shiitake mushrooms.

To select tasty shiitake mushrooms, check their shape and color. Follow these guidelines for choosing the best ones:

  • Look for thick, brown, and glossy mushroom caps that are not entirely flat but have a domed shape.
  • Check that the back of the cap is whitish and the pleats are firm.
  • Ensure the stem is thick and short.

Avoid choosing shiitake with brown backs, as this indicates they are not fresh. Avoid choosing them altogether if you notice a sour smell, as they may have gone bad.

What To Serve With

This creamy shiitake mushroom soup is a tasty and healthy vegan lunch or light meal option. Try pairing it with a fresh salad, some crusty bread, and a tofu dish!

Thanks For Stopping By!

Creamy shiitake mushroom soup in a medium saucepan.

Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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Creamy shiitake mushroom soup served in a bowl.

Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Cook: 11 minutes
Total: 2 minutes
Servings: 4 servings
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!

Equipment

  • 1 Medium saucepan , 18cm (7 inches)

Ingredients

  • 3 pcs Shiitake Mushrooms, 45g
  • 1/2 Onion, 100g
  • 1 bunch Spinach, 30g
  • 1/2 tbsp Olive Oil
  • 1 Tbsp Rice Flour
  • 1 tsp Vegetable Bouillon Powder, 5g
  • 400 ml Water
  • 200 ml Soy Milk
  • Salt to taste

Instructions

  • Preparation: 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 onion: Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender.
  • Cook shiitake mushrooms: 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.

Nutrition

Serving: 1serving | Calories: 57kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g
Course: Soup
Cuisine: Japanese
Keyword: shiitake mushroom soup
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




2 Comments

  1. 5 stars
    Simple, fast and delicious! I have made this twice. Using my dehydrated shitaki mushroom water assisted in the taste as well.