Mixed Mushroom Miso Soup

Prep time:10 min
Total time:30 min

Serves 6 to 8


2 tbsp Longo’s 100% Pure Canola Oil

8 oz Longo’s Oyster Mushrooms, sliced

8 oz Longo’s Shiitake Mushrooms, stemmed and sliced

1 pkg (227 g) Longo’s Sliced Cremini Mushrooms

1 large leek, white part only, quartered and sliced

6 cups Longo’s No-Salt Added Chicken Broth or water

1/4 cup white miso paste

2 tbsp sodium-reduced soy sauce

1 tbsp each minced ginger and garlic

4 cups Longo’s Organic Baby Spinach

Enoki mushrooms and sliced green onion


  • Heat oil in Dutch oven over medium-high heat. Add mushrooms and leek; cook, stirring often, for 10 minutes or until browned and mushrooms have released all liquids.
  • Add broth, miso paste, soy sauce, ginger and garlic. Bring to a boil. Reduce heat, cover and simmer for 8 minutes. Stir in spinach and remove from heat.
  • Ladle into bowls and garnish with enoki mushrooms and green onion.

A dash of advice

Use 2 pkgs (340 g each) Longo’s Gourmet Mixed Mushrooms or replace the loose blend suggested with 12 cups of your choice of sliced mushrooms.

Nutritional Information

Per serving (1/8th recipe): 110 calories
  • Protein 5g
  • Fibre 3g
  • Fat 3.5g
  • Sugar 3g
  • Carbs 16g
  • Sodium 570mg