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Okinawan Cream of Mushroom Soup

This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep, umami flavor to dishes, and dried varieties are even beautifully wrapped and given as gifts. They are incredibly low in calories and high in protein, antioxidants, and vitamin D.

Cook Time:
20 minutes

Okinawan Cream of Mushroom Soup Recipe


1 small onion or 3⁄4 cup leeks, chopped
1 tablespoon vegetable oil
1 teaspoon salt
1 1⁄2 cups shiitake mushrooms (or use 1⁄2 cup each of shiitake, enoki, and shimeji mushrooms)
1 teaspoon grated ginger
2 cups plain soy milk
1 bay leaf
1 tablespoon miso paste


In a large pot, stir-fry the onion in the vegetable oil with a dash of salt until soft, 5 to 6 minutes.
Add the mushrooms and continue sautéing until soft.
Add the ginger, soy milk, and bay leaf and bring to a simmer.
Simmer for 3 minutes.
Turn off the heat, remove the bay leaf, and stir in the miso before serving.

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