126 Miso, Kale and Shiitake Soup with Noodles

Comforting, yet light soup with miso, kale and shiitake mushrooms. Quick summer lunch, perfect for a rainy day like today.

The weather today is scandalously November-y. It’s cold, grey, windy and wet. Couldn’t have wished for a better aura for a day in, spend on reading, writing and editing photos. No wonder though, that I find myself craving something comforting. Creativity needs to be fed, too. And well fed!

The soup below is my answer to today’s gloom outside: it’s warm, comforting, but light (as befits the summertime). Wishing a lovely Sunday to you all. Happy cooking!



100g kale
2 chicken breasts
2 red chillies, deseeded
2,5cm ginger
2 tbsp miso
1 pack of shitake mushrooms
2 garlic cloves
half a pack of dried wholewheat noodles
2 tbsp tamari
pinch of shichimi togarashi
700ml chicken or vegetable stock
2 eggs, soft boiled

How to make?
1. Finely chop the chilli, grate the ginger and press the garlic. Add everything to a bowl or a mug with miso paste, tamari and chilli. Mix everything to a paste.
2. Slice the mushroom and chicken.
3. Heat 2 tbsp of oil in a big pot. When hot, add the mushrooms and fry for about 2 minutes. Add the sliced chicken, fry for further 2 minutes, stirring often. Add the miso, chilli and garlic paste to the pot and fry until fragrant (about 1 minute).
4. Add the stock to the pot, bring to a simmer. Add kale, cook on low heat for 5-7 minutes.
5. Meanwhile, boil the eggs and noodles. You can also chop spring onions to sprinkle on top of the soup later, if you like. Set aside.
6. Taste the soup. Adjust taste by adding more tamari. Add a pinch of shichimi togarashi.
7. Serve with a handful of wholewheat noodles and soft boiled egg on top. You can add some chopped spring onions, if you like.



  1. Oh this looks so good. But I do need to look up tagarashi! Never heard of it!


    1. Shichimi togarashi (七味唐辛子, seven-flavor chili pepper) is a common Japanese spice mix containing seven ingredients, most often a mix of: coarsely ground red chilli pepper, ground sanshō (Japanese pepper), roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori (seaweed), poppy seed.

      It’s my favourite spice, I use it in almost everything! You can buy it easily here in the UK, I get mine from a local supermarket (Asian food section). It’s quite spicy though, so use it wisely ;)


  2. Forgive me a stupid question, what’s the difference between siitake soup and ramen soup?


  3. missmonalisablog July 12, 2018 at 12:19 am

    simple and yummy. Looks appetizing.


  4. Wow! This looks really delicious. I will try it this weekend!


  5. I am obsessed with mushrooms so this is definitely on my list of recipes that I will have to make ASAP!


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