Japanese Soup with Tofu and Mushrooms

    (24)
    15 mins

    Miso is a fermented soya bean paste that adds a rich flavour. This is a quick, healthy soup that is very popular in Japanese cuisine.


    21 people made this

    Ingredients
    Serves: 2 

    • 3 cups (750ml) prepared dashi stock
    • 1/4 cup sliced shiitake mushrooms
    • 1 tablespoon miso paste
    • 1 tablespoon Japanese soya sauce
    • 1/8 cup cubed soft tofu
    • 1 green onion, chopped

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soya sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.
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    Global ratings:
    (24)

    Reviews in English (20)

    by
    46

    I live in Japan and wanted to make my first miso soup. If you don't use dashi, you won't get an authentic miso soup. It's essential in Japanese cooking. I had no idea which Miso paste to buy and since I can’t read the kanji I ended up buying a red and white combination. Appearance and taste differs between the two. I used dried shitake mushrooms that I rehydrated along with silken tofu. Served to my Japanese friend and her two year old and the two year old had three helpings and kept saying "oishii", delicious. Even my 22 month old devoured the stock, pushing aside the mushrooms and tofu. I will make it again and will look for more similar recipes.  -  08 Jun 2009  (Review from Allrecipes US | Canada)

    by
    30

    This is really good! I am currently living in Japan and couldn't figure out how to get that "authentic" miso soup taste. Dashi stock was the answer! If you want to make it even healthier and more filling, add some fresh bean sprouts! They go great in this soup.  -  26 Aug 2009  (Review from Allrecipes US | Canada)

    by
    29

    This was awesome and really close to the miso soup you'd expect from your favorite sushi bar. I used a combination of mushrooms that I had on hand, and since I am a vegetarian I did not use dashi stock. Instead I used a combination of vegetable stock and water and found a great organic koji soy sauce to mix with the miso paste. My very picky friend loved it, too, so it's safe to say that it's a wonderful recipe.  -  13 Jan 2009  (Review from Allrecipes US | Canada)

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