Miso Soup With Shiitake Mushrooms and Tofu

Total Time
Prep 5 mins
Cook 10 mins

Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.

Ingredients Nutrition


  1. Slice Shiitake mushrooms.
  2. Slice up green part of scallion, to garnish later.
  3. Bring water (with stock if desired) to boil.
  4. Stir in miso paste and mushrooms.
  5. Lower heat, simmer for 5 minutes.
  6. Pour into serving dish, add tofu, sprinkle scallion on.
  7. Serve immediately.


Most Helpful

I had leftover vegetable broth, so I used that for 1/3 of the water. I used firm lite silken tofu cut into small cubes. 4 stars from everyone (until DD figured out that was tofu-ha,ha)

whtbxrmom January 31, 2012

Delicious, I make this regularly however I always add some Wakame to make it extra nutritious.

Zazen Warrior December 02, 2007

I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.

Luamellita October 25, 2014

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