Mushroom Miso Soup

One scoop of Multi Metabolite Fit and the power of mushrooms makes this one yummy miso soup.


  • 4 Cups Chicken Bone Broth Mixed in 36 Ounces Water
  • 1 Scoop of Multi Metabolite Fit
  • 1 Cup Baby Portabella Mushrooms
  • ½ Red Onion, Chopped
  • 3 Cloves Garlic, Pressed or Minced
  • 1 Tablespoon Grated Ginger
  • ¼ Cup Dried Wakame
  • 3 Tablespoons Mellow White or Garbanzo Miso
  • Half-Bunch Scallions, Chopped
  • Use Organic, Non-GMO Ingredients Whenever Possible


In a medium pot over medium-high heat, bring broth to a rolling simmer. Add mushrooms, onion, garlic, ginger and wakame. Reduce heat to medium and simmer for 15 minutes. Reduce heat to medium-low and remove 1½ cups of broth. Whisk broth into miso and add to soup. Hold at low heat for 5 minutes before serving. Top each bowl with scallions.

SERVES: 2 to 4 | Time: 35 minutes

Adapted: Original recipe courtesy of Bone Broth Breakthrough by Dr. Josh Axe



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