Miso Soup with Shiitake Mushrooms Recipe – Japanese Special
The Miso Soup with Shiitake Mushrooms recipe brings a soothing umami-rich bowl of Japanese comfort to your table in just 20 minutes. Earthy shiitake mushrooms simmer in a gentle vegetable broth, then tofu, miso paste, and soy sauce join in to build mellow depth. Thinly sliced green onions round it off with freshness. Ideal as a light starter, side dish, or quick dinner option, this recipe embraces simplicity and authentic Japanese flavors with ease.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Miso Soup with Shiitake Mushrooms Ingredients :
- 4 cups vegetable broth
- 4 shiitake mushrooms, thinly sliced
- ¼ cup miso paste
- 4 teaspoons soy sauce
- ⅓ cup diced firm tofu
- 2 green onions, trimmed and thinly sliced
How To Make Miso Soup with Shiitake Mushrooms :
Start by bringing vegetable broth to a boil in a saucepan.
Add mushrooms to the broth, then reduce the heat to low and simmer for 4 minutes.
In a small bowl, combine miso paste and soy sauce, then stir this mixture into the broth along with the tofu. Continue cooking for an additional minute.
Once ready, pour the soup into bowls.
Garnish each serving with chopped green onions before serving.
Recipe Notes:
Use good quality miso paste (white miso or a blend) for balanced flavor without excessive salt.
Slice shiitake mushrooms thinly so they cook quickly and release their aroma.
Add the miso-soy mixture off the heat to prevent boiling which can degrade the miso’s delicate flavor.
Use firm tofu diced into cubes—this holds texture and adds protein.
Garnish with green onions for a crisp, fresh contrast.
Keep broth simmer gentle—avoid rolling boil after adding miso to preserve umami notes.
Serve immediately to enjoy the full flavor; leftovers can be refrigerated for up to 2 days.
Reheat gently over low heat and add a splash of water or broth if needed to revive flavor.
