An intoxicating, nutritious broth that anyone can make! Use up the mushroom water from making Kale-Shitake Asian Noodles with Peanut Sauce the night before.

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Creamy Coconut and Shitake Soup

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings


  • Coconut oil – 1 tablespoon
  • Yellow onion – 1 cup, minced
  • Ginger – 1 teaspoon, grated
  • Mushrooms – 2 and 3/4 cups mushroom water, extracted from soaking 1.5 cups dried shitake mushrooms
  • Coconut milk – 1 cup whole coconut milk
  • Potatoes – 1 cup thinly and evenly sliced potatoes
  • Sea salt – 1 teaspoon
  • White miso – 1 teaspoon
  • Rosemary – 1 teaspoon or one 3-inch sprig fresh rosemary, leaves stripped from stem
  • Coriander – 1/2 teaspoon, ground


  1. In a medium pot, heat the coconut oil over high heat.
  2. Add the onions and ginger to the pot and saute until they are translucent and begin to brown.
  3. Add the remaining ingredients and place a lid on the pot.
  4. Reduce the heat to medium-low and simmer for 30 minutes, until potatoes are tender and fall apart on a fork.
  5. Let the soup cool slightly before serving.
  6. Optional: Transfer to a blender and puree for a thicker, creamier consistency.
  7. Optional: Freeze a batch of soup in a tupperware, leaving 1 inch of space between the top of the liquid and the lid. This is called “headspace” and is necessary when freezing since liquid expands.


Allergens: milk, soy

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