Miso Soup with Shiitake Mushrooms and Tofu
A warming Japanese soup featuring earthy shiitake mushrooms, silky tofu, and nutrient-rich wakame seaweed in a savory miso broth. The umami-packed broth gets depth from white miso paste and soy sauce, while fresh ginger adds a subtle warming note. Perfect as a light starter or alongside sushi and rice dishes. This version highlights the natural flavors of shiitake mushrooms, which simmer until tender and release their woodsy essence into the aromatic broth.
Ingredients
- 4 cups water
- 2 tbsp white miso pastered miso paste1:1deeper
stronger, saltier flavor
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 8 ounces shiitake mushrooms, sliced
- 2 green onions
- 1 tbsp dried wakame, soakednori sheets1:2substitution
different seaweed type, tear into pieces
- 1 block firm tofu, cubed
- 1 tsp fresh ginger, grated
- salt, to taste
Instructions
- 1
Bring water to a light simmer in a medium-sized pot over medium heat
- 2
Whisk in miso paste, soy sauce, and sesame oil until miso is fully dissolved
- 3
Add sliced shiitake mushrooms and simmer for about 10 minutes until tender
- 4
Add green onions, soaked wakame, and tofu cubes and gently simmer for 5 minutes until tofu is heated through
- 5
Stir in grated ginger and season with salt to taste
- 6
Remove from heat and let stand for a couple of minutes to allow flavors to meld
- 7
Serve warm, distributing mushrooms and tofu evenly among bowls
Tips
Soak wakame seaweed in warm water for 5-10 minutes before adding to soften and expand it properly.
Be cautious with salt since both miso paste and soy sauce contribute significant sodium to the broth.
Remove stems from shiitake mushrooms before slicing as they can be tough and fibrous.
Good to Know
Refrigerate for up to 3 days. Store broth and solids separately if possible to maintain texture.
Can prepare broth base up to 2 days ahead. Add fresh tofu and wakame when reheating.
Serve immediately while hot in individual bowls with chopsticks and soup spoons.
Common Mistakes
Avoid boiling vigorously as it can make tofu tough and break apart wakame seaweed.
Don't add all salt at once since miso and soy sauce are already salty - taste first.
Substitutions
stronger, saltier flavor
different seaweed type, tear into pieces
FAQ
Can I make this soup vegetarian?
This recipe is already vegetarian. For vegan version, ensure your miso paste doesn't contain fish stock which some varieties include.
What if I can't find wakame seaweed?
You can substitute with torn nori sheets or other edible seaweed, or simply omit it for a simpler version.
How long will this soup keep in the refrigerator?
The soup will keep for up to 3 days refrigerated, though tofu texture may change slightly upon reheating.