Reishi Mushroom Soup with Carrots and Kale for Immunity

If you haven’t heard about reishi mushrooms yet, they’re appearing more often in kitchens and wellness conversations. Known as an adaptogen with a long history in traditional medicine, reishi is prized for its earthy, slightly bitter flavor and is commonly used in broths and teas. My Reishi Mushroom Soup with Carrots and Kale balances the mushroom’s depth with sweet carrots, fragrant fennel and bright kale, and finishes with miso for a rich, umami-forward bowl that feels both nourishing and delicious.

I originally shared this recipe on CBC’s The Goods, where it was well received. The soup blends Japanese and European influences to create layers of flavor: ginger and miso bring warmth and umami, cremini and shiitake add meaty mushroom notes, and fennel lends a subtle anise character. It’s an excellent way to introduce reishi powder into a meal because the long simmering time helps extract flavor and beneficial compounds into the broth.

Reishi Mushroom Soup with Carrots and Kale

This energizing soup features reishi alongside two other mushrooms, carrots, fennel and kale for a nutritious, comforting bowl. Miso rounds out the flavors and creates a satisfying, savory finish.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, diced
• 2 tbsp fresh ginger, peeled and grated
• 2 carrots, sliced about 1/2″ thick
• 1 bulb fennel, diced (reserve fronds)
• 2 cups cremini mushrooms, sliced
• 2 cups fresh shiitake mushrooms, sliced (or 1/2 cup dried)
• 6 cups water
• 1/4 cup dried ground reishi mushroom
• 1/4 cup miso paste
• 1 tbsp allspice
• 1/2 tbsp thyme
• 3 cups kale, chopped
• Sea salt and black pepper, to taste
• Fennel fronds, minced, for garnish

Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes, until it begins to soften.
2. Add the garlic and sauté for 1 minute. Stir in the grated ginger, carrots, fennel and the cremini and shiitake mushrooms. Continue to sauté for about 5 minutes, or until the vegetables and mushrooms take on some color.
3. Add the water, reishi powder, miso paste and dried spices (allspice and thyme). Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour to allow flavors to develop.
4. After simmering, stir the chopped kale into the hot soup and let it wilt. Taste and season with sea salt and black pepper as needed. Serve topped with minced fennel fronds for a fresh finish.

Notes and Tips

• Reishi powder: Dried, ground reishi has a very firm, bitter profile. This recipe uses a modest amount to infuse the broth. If you’re trying reishi for the first time, start with the listed quantity and adjust in future batches.
• Miso: Add miso off the heat if possible or dissolve it in a ladle of hot broth before stirring it back in; high heat can degrade some of miso’s delicate flavors.
• Dried shiitake: If using dried shiitake, rehydrate them in warm water for 20–30 minutes and reserve the soaking liquid, straining it into the soup for extra depth.
• Variations: Swap kale for Swiss chard or spinach near the end of cooking. For extra richness, stir in a splash of coconut milk or a drizzle of toasted sesame oil.
• Storage: Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop; if the broth has thickened, add a splash of water. This soup also freezes well—store in airtight containers for up to 3 months.
• Serving suggestions: Serve with crusty bread, steamed rice, or a simple grain salad. A squeeze of lemon or a few drops of soy sauce at the table can brighten and deepen the flavor.