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Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

ByJuri Austin Published on Updated on
2 Comments
5 from 3 votes
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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 my Panko-crusted Fried Shiitake Mushrooms, Savory Roasted Shiitake Mushrooms, or Shiitake Mushroom Pasta Recipe!

creamy shiitake mushroom soup served in a bowl.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This creamy mushroom soup is simple, healthy, 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:

Ingredients for creamy shiitake mushroom soup.
  • Shiitake Mushrooms: For the best flavor and texture, choose firm and fresh shiitake mushrooms. For more details, refer to ‘A Quick Guide on How to Cook Shiitake Mushrooms‘.
  • Vegetables: This recipe includes onions and spinach, but feel free to customize with other vegetables such as carrots, broccoli, napa cabbage, or green peas.
  • Olive Oil: You can use olive oil, but vegetable oil, any other preferred oil, or vegan butter are excellent alternatives.
  • Rice Flour: I prefer rice flour for its ease of dissolving and gluten-free properties. If gluten is not a concern, substitute with all-purpose flour or other wheat flour.
  • Vegetable Bouillon Powder: I use a vegan vegetable bouillon powder, but vegetable broth can also be used as a substitute.
  • Soy Milk: Unsweetened plain soy milk works well in this recipe, but you can also use other plant-based milk like almond milk, coconut milk, or rice milk.
  • Salt: Adjust salt to your taste preferences

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.

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

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.

What To Serve With

This creamy shiitake mushroom soup is a tasty and healthy 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 served in a bowl.

Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Cook: 10 minutes
Total: 15 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
  • 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.

Nutrition

Serving: 1serving | Calories: 57kcal | Carbohydrates: 8g | Protein: 4g
Course: Soup
Cuisine: Japanese
Keyword: shiitake mushroom soup
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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.

    Reply