Miso Soup with Shiitake Mushrooms

    15 mins

    A delicious Japanese soup with mushrooms and tofu.

    18 people made this

    Serves: 4 

    • 4 cups (1litre) vegetable stock
    • 4 shiitake mushrooms, thinly sliced
    • 1/4 cup miso paste
    • 4 teaspoons soya sauce
    • 1/3 cup diced firm tofu
    • 2 green onions, trimmed and thinly sliced

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

    1. Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soya sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

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    Reviews in English (20)


    This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu.  -  10 Jan 2010  (Review from Allrecipes US | Canada)


    This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again.  -  31 Jan 2010  (Review from Allrecipes US | Canada)


    My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it!  -  23 Dec 2009  (Review from Allrecipes US | Canada)