Quick & Tasty Bone Broth Mushroom Miso Soup Recipe

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 4 cups chicken bone broth OR 2-3 scoops of Plain Bone Broth Protein powder OR Organixx Clean Sourced Collagens powder mixed in 36 ounces filtered water OR a combination of the two (i.e., 2 cups chicken broth mixed with 1 scoop of Plain Organixx Bone Broth Protein OR Organixx Clean Sourced Collagens powder and 2 cups of filtered water)
  • 1 cup baby portabella mushrooms OR shiitake mushrooms, chopped
  • 1⁄2 red onion, chopped
  • 3 cloves garlic, pressed OR minced
  • 1 Tablespoon grated ginger
  • 1⁄4 cup dried wakame
  • 1-3 Tablespoons mellow white OR garbanzo miso (depending on desired taste, miso can be bitter)
  • Half-bunch scallions, chopped


  1. If using Organixx Plain Bone Broth Protein powder, blend bone broth powder with water to remove any lumps.
  2. In a medium pot over medium-high heat, bring broth (either chicken broth or blended with bone broth protein) to a rolling simmer.
  3. Add in mushrooms, onion, garlic, ginger, and wakame. Reduce heat to medium and simmer for 15 minutes.
  4. Reduce heat to low and remove about 1 1⁄2 cups of broth into a separate bowl/container.
  5. Whisk miso into separated broth and then add it back to the soup. Continue cooking on low heat for 5 more minutes.
  6. Ladle soup into bowls and garnish with chopped scallions.
  7. Enjoy!


Serves 4. Per Serving (based on using Organixx Clean Sourced Collagens powder, baby portabella mushrooms & mellow white miso):

Calories: 76 |
Total Fat: 0 g |
Total Carbohydrate: 10 g |
Dietary Fiber: 3 g |
Protein: 10 g

This mushroom miso soup is a simple tasty meal idea that combines the health-boosting benefits of bone broth with gut-boosting miso and the powerful health benefits of mushrooms.

For this recipe you can go with the mini portabello mushrooms as listed (or slice a regular portobello mushroom), or for even more health benefits why not try Shiitake mushrooms.

Shiitake, also known as Black Forest mushroom (scientific name Lentinula edodes) is native to Japan, Korea, and China and is one of the most popular and best studied medicinal mushrooms around today. Both fresh and dried forms of Shiitake are common ingredients in East Asian cooking.

In recent years, this exotic fungus, which grows naturally on dead and dying broad-leaf Asian oaks and beeches, is being carefully studied to understand its many health benefits. Shiitake is known to contain many potent bioactive compounds, including the polysaccharide beta-D-glucan known as “Lentinan.”

Some Considerations About Soy

Miso is a paste traditionally made from fermented soy beans. There is currently much debate about the health safety of consuming products made with soy − particularly as it pertains to breast health.

One common school of thought among many health experts is to avoid genetically modified (GMO) soy and any products containing “soy protein isolate” which has become a pervasive ingredient in processed foods.

On the other hand, naturally fermented soy products such as tempeh, soy sauce, and miso are generally considered safe to consume (and even beneficial) in small quantities. As miso is a fermented product, it also contains bacteria that can contribute to a healthy gut.

According to the USDA, 94% of soybeans grown in the U.S. are genetically modified. For the recipe below, look for a high quality organic miso paste. Otherwise it will more than likely be produced from genetically-modified soy.

Note that the “mello white miso” called for in the recipe is a lighter kind of miso that is fermented for a shorter time and contains less salt than traditional miso. It also has a more delicate taste than traditional miso.

For more recipe ideas using healing bone broth, download this complimentary bone broth e-book from Organixx.


  1. Hi there,

    I was wondering if i make a bone broth and leave it simmering over night or for 12 hours, would i add the miso paste while its slow cooking or at the end ready to serve? I make big batches and freeze the bone broth.


    • Hi Penny, thank you for your question.

      For this recipe, you would reduce heat to low and remove about 1 1⁄2 cups of broth into a separate bowl/container. Whisk miso into separated broth and then add it back to the soup. At that point, you would continue cooking it on low heat for 5 more minutes.

      Please know that you are welcome to adjust this recipe to your liking while keeping in mind that the final dish might have a difference in taste or texture compared to the original recipe.

      We hope this helps and look forward to hearing how your very own version of the soup turned out for you. Have fun cooking. Wishing you an amazing day.

    • Hello Pat, thank you for your feedback. We are so pleased to know that you found this recipe interesting.

      Unfortunately, we do not have that information readily available at the moment. We are coming up with a recipe app that will automatically calculate nutritional information very soon, so please be on the lookout for that in our future recipe posts.

      In the meantime, feel free to enter the ingredients into an online recipe calculator to get the nutritional value for this recipe.

      We apologize for the inconvenience. Please let us know if you need any help calculating the nutritional information. We’d be very happy to assist you with that.

      Thank you so much. We hope you have a wonderful day!

  2. Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.

    • You're welcome, Eve! We're so glad to learn about the impact of this recipe to you and your family. We do understand how time-consuming it can be to think of, prepare, and cook a healthy meal at home, and it was our pleasure to help using our recipes.

      If you are looking for more food inspiration, we'd love to invite you to take a look at the other recipes that we have published here: https://organixx.com/ox-recipes/.

      We hope you liked them and we wish you and your family the best!

  3. Instructions say to bring broth to a simmer. "In a medium pot over medium-high heat, bring broth to a rolling simmer. "

    "Reduce heat to medium-low and remove 1 1⁄2 cups of broth. Whisk broth into miso and add back to soup.

    Remove from heat and add protein powder. "

    If using the bone broth protein powder to make the broth, is it mixed with the water and simmered as in the initial instruction, or do we begin with water, mix with miso and then add the bone broth powder at the end?

    • Hello Audrey. We recommend following the instruction and adding the bone broth powder at the end, after the heat is removed. Let us know how your bone broth turned out!

      • Ooh, ooh, I came up with another question! Now that I'm trying to make it. How to remove 1 1/2 cups of broth when there's all those vegetables in it???! Now that I'm at it, the miso is supposed to be a paste, yes? Have to look harder, all I could find was a powder.

        • Hi again, Juanita. It's nice to hear back from you!

          Yes, both the mellow white and garbanzo miso mentioned in the recipe is in the form of a paste. However, you may use miso powder instead, while keeping in mind that the final dish might have a difference in taste or texture compared to the original recipe.

          In order to remove the broth, you may pour the liquid through a fine mesh strainer or colander into a large heat-proof bowl or pot to discard the solids. You may also use a ladle and manually scoop the broth.

          We hope this helped and we look forward to hearing how you enjoyed your very own soup. Have fun cooking and have a great day!

          • So, even though I ended up using powder, like for making a cup of soup (with tofu cubes in it!), and it likely was not enough, I found the soup DELICIOUS!!

            Hopefully, I will find the paste and do it again--can hardly wait to see how good it can be done right!

            BTW, how do you get it to be such a dark, rich, brown?

          • That's awesome, Juanita! It's nice to know that your own version of this soup turned out delicious.

            Regarding your question, there are different kinds of miso that vary in color (white, yellow, red, black) that will also result to varying hues of the soup. We suggest that you research more about them and experiment on which variety of miso you prefer the best.

            Have fun cooking and have a great weekend ahead!

        • Hi Juanita, thank you for your feedback.

          We apologize if you found the instructions to be unclear. We recommend following the instruction listed and adding the Bone Broth Protein Powder at the end, after the heat is removed.

          Hope this helps. Let us know if you decide to recreate it. We'd love to know how it turns out for you. Thank you for being here with us. Hope you have a lovely day!

          • It very clearly says: "In a medium pot over medium-high heat, bring broth to a rolling simmer" after: "OR 3 scoops of plain bone broth protein powder mixed in 36 ounces water ".

            How you can say that is not unclear is beyond me! If you add the bone broth protein powder at the end, then it must have been mixed into 36 ounces of water, so then WHAT was being brought to a simmer???!

            And, since it says "bring BROTH to a rolling simmer" it does not sound like one is boiling plain water!

          • Hi Juanita, we're sorry the recipe sounds unclear.

            The ingredients state to add either "4 cups chicken bone broth" OR "3 scoops of plain bone broth protein powder mixed in 36 ounces water."

            If you decide to go with the bone broth powder, you would just mix in the bone broth and use it as a soup base which is one of its recommended uses. When you make rice or quinoa with it, for example, the broth is also boiled.

            Hope this helps. We appreciate your feedback. Wishing you a lovely day!

  4. So where is the recipe for the bone broth in this picture? I would love to try it!

    • Hi Cindy ! At the top of the page click on ' recipes' you will find Bone Broth Mushroom Miso Soup recipe on page 16 ! Enjoy

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