Medicinal Mushroom Soup To Boost Your Immune Health

mushroom soup

Is it just us, or is everyone talking about medicinal mushrooms? There’s documentaries about mushrooms, articles about mushrooms and our local café even adds mushrooms to their healthy hot chocolate!

Certainly, mushrooms are having a moment, especially the highly potent ones including shiitake, cordyceps, lion’s mane and turkey tail.

Here at Wild Women, we always prefer our food in it’s natural form where possible. So, we’ve developed this delicious, mushroom-packed broth to enjoy on a wintery hike, or simply a Saturday night in.

How to make this Medicinal Mushroom Soup

Serves 8

Prepare at home and freeze in serving size portions so you can reheat on the trail, or carry ingredients including dried mushrooms for a lightweight, pack version which requires soaking mushrooms overnight. 


Mushroom broth

  • 2 tbsp olive oil
  • 2 brown onions, finely chopped
  • 3 cloves garlic, grated
  • 4cm root of ginger, grated
  • 500g mushrooms. You can use shiitake, portobello, shimeji, king brown, oyster, maitake or any that take your fancy.
  • 100g enoki mushrooms.
  • Half cup mirin
  • Half cup tamari
  • 2 liters water
  • 2 tbsp white miso paste 
  • 1 litre of organic chicken bone broth (optional)
  • Udon, soba or ramen noodles, cooked (optional).

Mushroom topper

  • Olive oil
  • Sesame oil (optional)
  • 100g enoki mushrooms
  • 2 tbsp tamari
  • 1 bunch English spinach, remove stems and wash thoroughly.
  • Sesame seeds (to sprinkle)
  • 1 bunch spring onion – half chopped fine (5mm), half chopped chunky (2cm).


  1. Heat oil and fry onions, ginger, and garlic until golden. Add shiitake and stir fry for a few minutes then add tamari, mirin, miso paste, and water. Bring to the boil then simmer for 30 min. 
  2. Add remaining mushrooms and optional bone broth and simmer for 10 minutes. 
  3. Meanwhile, fry enoki and chunky spring onion with a good glug of olive oil and a dash of sesame oil.
  4. Add tamari and sesame seeds and stir until golden. Add english spinach and stir.
  5. To serve, add noodles and a good portion of mushroom broth to a large bowl, then add mushroom topper. Sprinkle with remaining spring onions and sesame seeds.


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