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kathryn matthews | The Nourished Epicurean

1 bunch of dried organic kelp, torn into smaller pieces
1 pound of wild-caught Gulf shrimp, peeled, deveined and well rinsed in filtered water
6 cups of filtered water
2 tablespoons organic red miso, placed in a medium-sized bowl
1/2 cup button mushrooms, sliced thin
1 bunch scallions, sliced into thin rounds

In a large stockpot or Dutch oven, bring 6 cups of water to a roiling boil.

Using a stainless steel ladle, scoop up a generous ladle of the boiling water and add to the bowl with the miso; whisk together well.

Add the kelp to the boiling water in the stockpot or Dutch oven.

Allow the water to come to a boil again, then turn heat to low. Cover stockpot or Dutch oven and simmer about 5 minutes.

Raise heat to high and when the water comes to a boil, add the shrimp to the stockpot. Reduce heat to low, cover, and cook shrimp about 2 minutes.

Add miso mixture to the pot and stir until well combined. Add sliced mushrooms and a handful of scallion rounds. Cover pot and simmer mixture apx. 5 minutes. Turn off heat.

Ladle soup into individual bowls. Garnish with scallions.

Serve warm.


Hi, I’m Kathryn Matthews. As a Board Certified Functional Health Coach, I help clients reclaim their energy, vitality and well-being. I want you to feel empowered about taking charge of YOUR health! To learn more, see About Kathryn.

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