Medicinal Mushrooms and Deep Roots Soup

If you’re not already eating edible medicinal mushrooms, it would be a good idea to start. Especially, if your immune system is down or you’re struggling with blood sugar imbalances, high blood pressure, and/or cancer.

There’s a wealth of scientific data linking mushrooms to a host of benefits for good health:


  • Shitake Mushrooms contain a compound called lentinan. In clinical studies patients using shitake mushrooms have shown higher survival rates and lower recurrence of cancer.[1]
  • Maitake Mushrooms have anticancer, antiviral, and immune-system enhancing effects and may also help control both high blood pressure and blood sugar levels.[2]

I’m using both of these medicinal mushrooms in this delicious and health supportive soup.

Use the recipe below to start cooking up better health!

  • 7-8 dried shitake mushrooms, soaked in 2 cups water
  • ½ cup dried maitake mushrooms (¼ oz), soaked in 2 cups water
  • 3 inches alaria seaweed (or wakame), soaked and chopped
  • ¼ cup burdock root, thin diagonals
  • ½ cup daikon root, half moons
  • 1 tbsp. ginger, minced
  • 6 oz tofu cubed (or other protein)
  • 1/4 cup enoki mushrooms (or other mushrooms)
  • 1-2 leaves bok choy chopped
  • 4 tbsp. sweet white miso
  • 2-3 scallions, chopped

Strain the water from the mushrooms and add additional water to get 4 cups total liquid. Put the liquid into a soup pot and turn the heat high. Chop the shitake and maitake mushrooms and add to the pot, with alaria and burdock root, and bring to a boil. Cover and reduce heat to simmer for 5-7 minutes. Add daikon root, ginger and tofu, and cook 2-3 minutes. Add enoki mushrooms and bok choy. Put miso paste into a bowl and add hot liquid from the soup to liquefy the miso. Add the miso to the soup and shut off the heat. Let sit 2-3 minutes. Garnish with minced scallions.