Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Miso, Shiitake Mushroom and Kimchi Soup
Though it’s made with just a handful of staple Asian ingredients, this soup is a satisfying flavor bomb because miso, kimchi and dried shiitake mushrooms all pack tons of umami. Be sure to use low-sodium broth, as miso can be quite salty. If you like, you can make the soup more substantial by stirring in cooked shredded chicken near the end of simmering. Serve with steamed rice.
4
Servings
45 minutes
20 minutes active
Ingredients
-
1
ounce (12 to 14 medium) dried shiitake mushrooms
-
2
cups boiling water
Directions
-
01In a small bowl, combine the mushrooms and boiling water. Cover and let stand until the mushrooms are fully hydrated, 20 to 30 minutes. Remove the mushrooms; reserve the water. Trim off and discard the mushroom stems and thinly slice the caps.
Reviews
July 14, 2026
Great umami feasted and flavor
I also added some King Oyster mushrooms that I pulverized in the blender. It added a bit more meatiness to the soup. Next time, I think I’ll put this all over rice noodles. Great flavor to it.
February 27, 2026
Curtis P
Superb!!
February 11, 2023
Delicious!
Great flavor and use of dried shiitakes and Kim chi. Seriously good.
January 17, 2023
even better...
Day 1 I added shredded turkey breast. Delicious and warming. Day 2 flavors seemed more developed and even better with the addition of water packed sardines. Cooking what I have!
August 14, 2023
O.M.G
I had some leftover homemade beef bone broth that needed to be used, so I substituted it for the chx broth - otherwise followed exactly. O.M.G! I'm a really good cook (owned my own restaurant for 10 years), but my 20 yr old son told me it was one of the best things I'd ever made. My family may throw down over the leftovers.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
