Reishi Mushroom Soup with Carrots and Kale – 80 Twenty Nutrition

Reishi Mushroom Soup with Carrots and Kale

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If you haven’t heard about reishi mushrooms yet, you will more and more! This powerful adaptogen may help boost your immune system and could fight cancer. The most delicious way to enjoy the is in my Reishi Mushroom Soup with Carrots and Kale. I’ve fused Japanese and European flavors to give this nutritious soup incredible deliciousness.

Reishi mushroom soup
Photo credit: CBC


I shared my reishi mushroom soup recipe on CBC’s The Goods and host Steven Sabados gave the soup 2 thumbs up (and lots of yums).

CBC The Goods - Christy Brissette dietitian nutritionist, Andrea Bain, Steven Sabados - adaptogens - 2017
Photo credit: CBC

Reishi mushrooms are also called ling zhi or woody mushrooms. They’ve been used in traditional Chinese medicine for hundreds of years to help lower blood pressure, improve symptoms of arthritis and to cleanse the liver. Most of the research on reishi mushrooms so far has looked at their antioxidant, anti-inflammatory and immune-boosting effects.

Reishi Mushroom Soup with Carrots and Kale

This delicious energizing soup features anti-inflammatory reishi mushrooms along with 2 other types of mushrooms, carrots, fennel and kale for a nutritious and tasty soup. Miso gives this soup umami flavor that makes it a mouth-watering way to start your meal.
Servings 6
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic diced
  • 2 tbsp Fresh ginger peeled and grated
  • 2 carrots sliced 1/2" thick
  • 1 bulb fennel diced (fronds reserved)
  • 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


  • In a large soup pot, heat up the olive oil over medium heat. Add the onion and saute for 2 minutes.
  • Add the garlic and saute for 1 minute. Add the ginger and the remaining vegetables (except the reishi powder) and saute for another 5 minutes or until golden brown.
  • Add the water, reishi powder, miso paste and dried spices. Bring your soup to a boil and then reduce the heat to bring to a simmer. Cover and cook for 1 hour.
  • Stir the kale into the hot soup to wilt. Add salt and pepper to taste. Top with fresh fennel fronds and enjoy!
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