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Kombu & Porcini Soup | Vegan Keto Diet Friendly Soup Recipe


As with any recipe, I start with the food that takes the longest to cook or process. For this soup, the kombu will take the longest to cook or break down. 

For the best results, I cook the kombu separately the night before. I take a 1.5oz package of Cenalga Kombu (with 2-3 cups of water, garlic, coconut oil) and put it on low in a crockpot slow cooker for 8-12 hours.  

When the kombu is ready, you can use about half for the soup, and you have some tender kombu to add to another dish. 

In a saucepan or stockpot on medium heat:

1 tablespoon of Olive Oil 

2 Shallots

3-4 cloves of Garlic

1 cup of button or other fresh mushrooms chopped/sliced/whole

1 cup of dried Porcinis, sliced

1 tsp of Dijon Mustard 

Deglaze the pan with Balsamic Vinegar then add the stock from the slow cooker kombu and about half of the kombu sliced into bits

Let this simmer for at least 30 minutes on low. 

While your soup is simmering, you can take some cordyceps mushrooms, dredge them in seasoned tempura batter, and fry in peanut or vegetable oil as a crunchy topping to complete this vegan keto-friendly recipe.

Let us know if you've tried this recipe and how it worked out for you! 



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