25-Minute Miso Soup with Mushrooms
Miso soup is a beloved staple in Japanese cuisine, known for its comforting warmth and rich umami flavor. This version, featuring mushrooms, takes the classic dish to another level. The earthy mushrooms complement the savory miso paste perfectly, creating a savory, yet balanced soup that is both nourishing and satisfying. Vegan, dairy-free, and gluten-free adaptable with tamari.
Servings: 2 servings
Calories: 316kcal
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
- 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 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.
Nutrition
Calories: 316kcal | Carbohydrates: 17g | Protein: 16g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 1473mg | Potassium: 456mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3016IU | Vitamin C: 13mg | Calcium: 223mg | Iron: 3mg
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