Miso Soup with Tofu, Shiitake Mushrooms, and Green Vegetables Recipe

Introduction

Miso soup is a comforting and nutritious traditional Japanese dish, perfect for a light meal or appetizer. This version features tender leeks, shiitake mushrooms, and silken tofu, delivering a warm, umami-rich broth that’s easy to prepare at home.

Ingredients

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 1 tablespoon olive or sesame oil
• 6 cups broth (veggie, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (or gluten-free liquid amino acids)
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; white preferred)
• Salt and pepper to taste
• 2–3 cups greens (chard, bok choy, or baby spinach), torn or cut into bite-sized pieces
• 1 package extra-firm silken tofu (or make crispy tofu)
• Garnishes: sliced scallions, furikake, toasted sesame seeds, toasted sesame oil
• Optional additions: ½ cup reconstituted wakame seaweed (chopped) or ½ teaspoon bonito granules (not vegan)

Instructions

1. Step 1: Slice the leek in half lengthwise, then slice the white and light green parts into thin half-moons. Place in a strainer and rinse well.
2. Step 2: Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms (discarding stems). Sauté for 6–8 minutes until softened and fragrant.
3. Step 3: Add the broth. If not using dashi broth, add a piece of kombu (remove at the end). Add wakame if using. Bring to a simmer for 7–10 minutes. Season with soy sauce and mirin.
4. Step 4: While the soup simmers, prepare the tofu. Carefully cut open the silken tofu package using scissors, drain, and gently place it on a cutting board. Slice into ½ inch slices, then cubes. Divide tofu into four bowls. Sprinkle with scallions, sesame seeds, and drizzle with sesame oil.
5. Step 5: Scoop ½ cup warm broth and whisk with the miso paste in a small bowl until smooth. Set aside.
6. Step 6: Add the greens to the simmering soup, stirring for about 1 minute until just wilted. Turn off the heat.
7. Step 7: Stir in the miso mixture carefully. Avoid boiling the miso to preserve its beneficial bacteria.
8. Step 8: Taste the soup and add salt and pepper as needed for seasoning. If the broth is too salty, adjust by adding water.
9. Step 9: Ladle the hot miso soup over the tofu bowls and serve immediately.

Tips & Variations

• For a vegan version, omit bonito granules and use vegetable or mushroom broth. Try different greens like kale or napa cabbage for variety.
• To make crispy tofu, press and pan-fry the tofu cubes before adding as a garnish.
• Use low-sodium soy sauce to better control the saltiness of the soup.
• Adding wakame seaweed enhances the traditional flavor and adds texture.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove without boiling to preserve the miso’s probiotics. Add fresh greens and tofu just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Yes, regular or firm tofu works well but has a firmer texture. Silken tofu provides a silky, delicate mouthfeel traditional to miso soup.

What is dashi broth and can I substitute it?

Dashi is a Japanese broth made from kombu seaweed and bonito flakes, providing umami richness. If unavailable, vegetable or mushroom broth makes a good substitute, and adding kombu enhances flavor.

Miso Soup with Tofu, Shiitake Mushrooms, and Green Vegetables Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

A nourishing and flavorful Miso Soup featuring tender leeks, shiitake mushrooms, leafy greens, and silken tofu, simmered in a savory broth with kombu and miso paste. This comforting Japanese-inspired soup is easy to prepare, rich in umami, and perfect for a light meal or appetizer.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 2–3 cups chard, bok choy, or baby spinach, torn or cut into bite-sized pieces

Broth and Seasonings

• 6 cups broth – veggie, dashi, or mushroom broth
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (or GF liquid amino acids), more to taste
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; white preferred, or GF miso paste)
• Salt and pepper to taste

Oils

• 1 tablespoon olive or sesame oil
• Toasted sesame oil for garnish

Protein and Garnishes

• 1 package extra-firm silken tofu (or crispy tofu)
• Sliced scallions
• Furikake (optional)
• Toasted sesame seeds

Optional Additions

• 1/2 cup reconstituted wakame seaweed, chopped
• 1/2 teaspoon bonito granules (not vegan, optional)

Instructions

1. Prepare the leek: Slice the leek in half lengthwise, then slice the white and light green parts into thin half-moons. Place in a strainer and rinse well under cold water to remove any dirt or grit.
2. Sauté vegetables: Heat the olive or sesame oil in a large pot over medium heat. Add the rinsed leeks and sliced shiitake mushrooms (discard the stems). Sauté for 6-8 minutes until the vegetables are softened and fragrant.
3. Add broth and simmer: Pour in the broth of your choice. If not using dashi broth, add the kombu sheet to the pot (remove it later). Add the wakame seaweed if using. Bring to a simmer and cook for 7-10 minutes. Season with soy sauce and mirin.
4. Prepare the tofu: While the soup simmers, carefully open the silken tofu package with scissors without crushing the block. Drain and place the tofu on a cutting board. Slice into ½ inch slices, then cubes. Distribute the tofu cubes evenly among four bowls. Sprinkle with sliced scallions, toasted sesame seeds, and a drizzle of toasted sesame oil.
5. Mix miso paste: Scoop out about ½ cup of warm broth from the pot into a small bowl. Whisk the miso paste into this broth until smooth, ensuring no lumps remain. Set aside.
6. Add greens: Stir the leafy greens into the simmering soup and cook for about 1 minute until wilted. Turn off the heat.
7. Incorporate miso: Pour the miso mixture into the soup pot. Avoid boiling the soup after adding miso to preserve the beneficial bacteria.
8. Adjust seasoning: Taste the soup and add salt and pepper as needed. The soup should be slightly salty to balance the bland tofu. If the broth is too salty, add a little water.
9. Serve: Ladle the hot miso soup over the tofu bowls. Serve immediately, garnished with any remaining scallions, furikake, or sesame seeds as desired.

Notes

• Kombu adds umami to the broth but should be removed before serving.
• Shiitake stems are discarded to avoid allergic reactions in some individuals.
• Do not boil miso paste as it destroys beneficial probiotics.
• Use gluten-free soy sauce or liquid amino acids if gluten sensitivity is a concern.
• Optional additions like wakame seaweed or bonito granules enhance flavor but adjust for dietary preferences.
• Crispy tofu can be used instead of silken tofu for added texture.

Keywords: Miso Soup, Japanese Soup, Vegetarian Soup, Silken Tofu Soup, Shiitake Mushroom Soup, Vegan Friendly, Quick Soup