Miso soup, a cornerstone of Japanese cuisine, is a celebration of umami, the savory “fifth taste.” While traditionally the soup tends to be left simple, I really love the addition of earthy mushrooms. Alongside miso paste, which adds a salty, savory depth, the mushrooms are the star of the show.
Be sure to add a few garnishes like toasted sesame seeds and micro greens or scallions if you are a texture fanatic like me! Tofu is delicate in nature, so while I love the added protein, I find I really crave a little crunch.
This easy soup recipe makes a perfect weeknight meal, either on its own or alongside pickled vegetables, steamed rice, or as an appetizer to a larger Japanese-inspired menu. Did I mention it’s ready in just 25 minutes total?!
I am a serious miso lover, so if you, like me, find yourself with extra miso paste lying around the house, consider trying one of these recipes next: miso salmon bites, miso cod, or the best ever browned butter miso chocolate chip cookies — trust me, they’re divine.
Ingredient Notes
- Shiitake or white button mushrooms and a little neutral oil (such as grapeseed or avocado oil) to sauté them in.
- Ginger paste or fresh ginger root
- Garlic
- Water
- Reduced-sodium soy sauce (or tamari, if gluten-free)
- Mirin
- Hondashi powder,
- Seaweed
- Soft tofu
- Greens, such as baby bok choy, spinach, or Swiss chard
- Red miso paste, though white or yellow miso also work!
- Green onions
- Hot chili oil
Optional garnishes: toasted sesame seeds, watercress or microgreens, and sesame oil, all of which add texture and flavor!
Ingredient Substitutions
- Miso paste: While I like the rich, earthy flavor of red miso paste here, you can certainly use white miso paste (which I seem to always have on hand for miso salmon or miso steak tips) or yellow miso paste. Slightly different flavors, but all delicious!
- Tofu: Replace tofu with tempeh or edamame for a different texture and added protein.
- Crab: Hear me out! The very best miso soup I’ve ever had in my life included sweet crab and the combination with the earthy mushrooms was a match made in heaven!
How To Make Miso Soup with Mushrooms
- Sauté the aromatics. Heat a little neutral oil in a large pot, then add thinly sliced mushrooms. Cook for about 5 minutes, stirring occasionally, then add grated garlic and ginger.
- Make the broth. Pour in water, bring to a rapid boil, then add flavorings like soy sauce (or tamari), mirin, hondashi powder, crumbled seaweed, and cubed tofu.
- Stir in any greens. This is where you add any fresh greens, such as spinach, baby bok choy, or Swiss chard. Cook for about 1 minute, or until wilted.
- Add the miso paste. Turn off the heat — this is important! Place a few tablespoons of red miso paste into a fine mesh sieve, then gently lower it onto the soup. Use a spatula or small whisk to help dissolve the miso into the water, then remove the strainer. Garnish with sliced scallions, then serve hot with a drizzle of chili oil. I also like to add toasted sesame seeds, a little sesame oil, and a handful of micro greens. Enjoy!
FAQs
It’s a Japanese seasoning made from dried bonito fish (katsuobushi) and other ingredients, used to create a quick and flavorful dashi broth. It imparts a savory umami taste essential in many Japanese dishes including miso soup.
Feel free to experiment with different types such as oyster mushrooms, maitake, or even sliced portobello mushrooms. Each variety will add its own unique flavor and texture to the soup.
Absolutely! I kept the base for this miso soup recipe vegetarian, but you can absolutely use dashi for an umami-rich seafood taste.
Ari’s Best Tips!
- Avoid boiling miso: Always add the miso paste after the soup is removed from direct heat to preserve its delicate flavors and beneficial probiotics.
- Pre-soak mushrooms: If using dried mushrooms, soak them in warm water for 20-30 minutes before adding them to the soup. This not only rehydrates them but also enhances the broth’s flavor.
- Adjusting saltiness: The saltiness of miso paste can vary, so taste the soup before adding any additional soy sauce.
Make-Ahead, Leftovers, & Storage
Miso soup is best when fresh, but you can prepare the broth and chop the vegetables in advance. Store them separately and combine just before serving.
- Leftovers and storage: Store leftover miso soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the soup on the stovetop over low heat. Avoid boiling to maintain the flavor and nutrients of the miso.
- To freeze: Miso soup can be frozen, but it’s best to freeze it without the tofu and miso paste. Add these ingredients fresh when reheating. Freeze the soup in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
Garnish with toasted sesame seeds and microgreens for a fresh, nutty crunch. To make a complete meal, serve alongside a bowl of steamed rice or a side salad. Adding pickled vegetables on the side, such as pickled daikon radish or pickled cucumber, is a nice touch.
For a heartier soup, add cooked noodles or leftover rice before serving.
Warm, nourishing, and comforting no matter the time of year. You’re going to love this miso soup!
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25-Minute Miso Soup with Mushrooms
Equipment
- Spatula or whisk
Ingredients
- 2 Tbsp neutral oil
- 2 (3½ oz) containers (~2 cups) shiitake or white button mushrooms, stems removed, caps thinly sliced
- 2 tsp ginger paste, or 1-inch piece of ginger root peeled and grated
- 2 garlic cloves, grated
- 4 cups water
- 2 tsp reduced sodium-soy sauce
- 1 tsp mirin
- 1 tsp hondashi powder
- ¼ cup seaweed, broken into small pieces
- 8 oz soft tofu, drained and cut into ½-inch cubes
- 2 cups greens, such as baby bok choy, spinach, or Swiss chard (if using bok choy or Swiss chard, cut into bite size pieces)
- 3 Tbsp red miso paste, white miso and yellow miso also work!
- 3 green onions, thinly sliced
- Hot chili oil optional, for serving
Optional garnishes
- Toasted sesame seeds
- Watercress or microgreens
- Sesame oil
Instructions
- Sauté the aromatics. Heat 2 Tbsp neutral oil over medium-high heat in a large pot. Add 2 cups thinly sliced mushrooms, then cook, stirring occasionally, for 5-7 minutes. Add 2 tsp ginger paste and 2 grated cloves of garlic. Stir well, then cook for 1 minute more.
- Make the broth. Pour in 4 cups of water, then bring to a rapid boil. Add 2 tsp soy sauce, 1 tsp mirin, 1 tsp hondashi powder, ¼ cup crumbled seaweed, and 8oz cubed tofu. Stir well. Allow the soup to come back up to a boil, then lower the heat to a simmer and cook for 5 minutes.
- Stir in any greens. If you’re adding any greens, stir them into the soup, then cook for about 1 minute, or until wilted.
- Add the miso paste. Turn off the heat. Place 3 Tbsp of miso paste in a fine mesh sieve, then lower that into the soup. Use a spatula or small whisk to help dissolve the miso pasta into the water (then remove the strainer). Finish with thinly sliced green onions, then enjoy warm with a little hot chili oil spooned on top!
Notes
- Make sure you add the miso paste only after removed from the heat or you’ll kill the healthy fermented bacteria.
Nutrition
Photography by: Jo Harding.
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