Mycobooster Mushroom Soup

Mycobooster Mushroom Soup

Mycobooster Mushroom Soup

  • Preparation: 20 min
  • Cooking: 2h
  • Portions: 6


125g of pearl barley

40g dried chaga pieces (Innonotus obliquus)

5 g of dried reishi (G. lucidum or tsugae)

1 chopped onion

300 g fresh mixted sliced maitake (Grifola frondosa) , oyster mushrooms (Pleurotus ostreatus), shitake (Lentinula edodes), and King oyster (Pleurotus eryngii)

2 kale leaves, chopped without the stem

3 garlic cloves, crushed

2 cm cubed of grated ginger

10g dulse or other seaweed

2 tablespoons of Massawippi Japanese Style Miso

1 tablespoon vegetable oil


Rinse barley and put in a pot with 350 ml of water. Add the pieces of chaga and reishi. Simmer 1 hour and a half. Remove mushroom pieces (chaga and reishi), when barley is cooked.

Meanwhile, in a skillet over medium-high heat, sauté fresh mushrooms in vegetable oil. Add onion, garlic, and ginger. Stir frequently and cook for ten minutes or until a light golden brown. Add lemon juice, kale and seaweed. Stir, and cook 1 minute then put aside.

Bring 1½ liters of water to a boil. Turn off heat and dissolve the miso into the water. Put the mushroom mixture and barley in a bowl and pour the hot miso over it. Adjust seasoning and serve. Once the miso has been dissolved, it should not be cooked again.