Mushroom and Kale Miso Soup

Recipe Courtesy of the Mushroom Council and Food For My Family


Kale and mushrooms come together with chewy udon noodles in a light miso broth for a savory, satisfying soup.

Yield: 4 servings

Serving: 2-3 cups


1 tablespoon oil
2 cups chopped kale
5 scallions, diced
4 cups water
1 ½ teaspoons dashi granules
1 cup baby portabella mushrooms, thinly sliced
12 ounces fresh udon noodles
3 tablespoons white miso paste


Heat oil in a saucepan over medium heat. Add in kale and scallions and sauté lightly, just until the kale starts to wilt. Add the water and dashi and bring to a simmer over medium-high heat. Add in mushrooms and udon. Simmer for 5 minutes or just until the mushrooms are transparent. Turn the heat off and whisk in the miso paste until combined. Serve immediately.

Nutrition Facts:

Calories: 390; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Protein: 17g; Total Carbohydrate: 70g; Dietary Fiber: 8g


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