Quick Shiitake + Bok Choy Miso Soup


I lean on soups like this when the weather gets cool and you need something quick and warming. Miso offers great flavor too. Even if you’re a soup novice, you can definitely make this delicious bowl.



  • 1 tbsp coconut oil

  • 2 stalks green onion, chopped

  • 1 tbsp brown miso paste

  • Water, or broth of your choice

  • 1-2 tbsp soy sauce (or coconut aminos)

  • 1 cup shiitake mushrooms

  • 4 baby bok choy, washed, and quartered length-wise

  • 8 oz rice noodles

  • Sesame seeds (for topping)



  1. Heat coconut oil in a large pot

  2. Once hot, add green onion and sauté for a few minutes

  3. Add miso and break up with a wooden spoon, mix with onion

  4. Add mushrooms and bok choy, stir well, simmer for a few more minutes

  5. Add water, or broth (enough to cover vegetables by ½ to 1 inch (depending on how much broth you like), bring to boil

  6. Reduce heat to low, simmer for 3 minutes

  7. Add rice noodles, cook for 3 minutes, stir occasionally

  8. Serve and top with sesame seeds


Recipe Key


Best in: Fall, Winter

Best for: Suitable to all doshas


  • If you have any soy sensitivities, try using coconut aminos in place of soy sauce, and chickpea-based miso in place of traditional rice and soy-based miso. 

  • If you like a more filling soup, add cubed extra firm tofu (marinate for 15 minutes to an hour in chopped ginger and fish sauce, or coconut aminos) while simmering soup and before you add rice noodles.