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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/miso-soup-with-tofu-shiitake-mushrooms-and-green-vegetables-recipe/