Five-Spice Quinoa Soup with Mushrooms & Kale

  • Author: Chef Lilian


Growing up, there was always a steaming bowl of Chinese-style soup on the dinner table every night to go along with all the other dishes my mom would cook.



  • 1 tbsp oil 1 yellow onion – diced
  • 2 garlic cloves – minced
  • 14oz cremini mushrooms – sliced
  • 68oz fresh or dried shiitake mushrooms* – sliced
  • 2 tsp of Season with Spice’s Penang Chinese Five Spice
  • 2 tsp soy sauce or tamari (or Worcestershire sauce)
  • 1 tsp Chinese rice wine or mirin (optional)
  • 3 cups low sodium mushroom broth or beef broth
  • 2 cups water
  • 1 tsp salt (I used Himalayan Pink Salt)
  • 2 carrots – sliced into ribbons
  • 3 cups cooked quinoa
  • 2 cups of sliced kale
  • A few drops of toasted sesame oil
  • Freshly ground black pepper


Heat oil in a heavy bottomed pot or deep skillet, then add in onion and cook for 5-8 minutes until softened. Add in garlic and cook for about a minute until aromatic.

Add in the sliced mushrooms. Cook for 8-10 minutes, or until the moisture of the mushrooms begin to evaporate. Add in the Penang Chinese Five Spice, soy sauce/tamari, and rice wine (if using). Stir well to combine.

Add in the mushroom broth (or beef broth), water, salt, and carrots. Bring it to a boil, and then lower to a simmer. Add in the kale, cooked quinoa, and toasted sesame oil. Stir until warmed through. Taste, and adjust seasonings or liquid to your liking. Ladle into each serving bowl. Season with freshly ground black pepper, and enjoy


  • If using dried shiitake mushrooms, give them a quick rinse, then soak in hot water for 15-20 minutes until softened. You can also use the water for stock later.
  • In addition to cremini and shiitake mushrooms, you can also try adding in oyster mushrooms or Japanese shimeji mushrooms.
  • I highly recommend using beef broth for the soup since it gives the soup a much deeper flavor. But mushroom broth is a good alternative to make this a vegetarian dish.
  • If you happen to have some goji berries on hand, throw some in during the last stage of cooking. The berries are wonderful in Asian soups like this!
  • The soup keeps well in the refrigerator for 2-3 days.


  • Serving Size: 3-4