Miso Soup With Shiitake Mushrooms and Tofu

Miso Soup With Shiitake Mushrooms and Tofu created by Jenny Sanders

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Slice Shiitake mushrooms.
  • Slice up green part of scallion, to garnish later.
  • Bring water (with stock if desired) to boil.
  • Stir in miso paste and mushrooms.
  • Lower heat, simmer for 5 minutes.
  • Pour into serving dish, add tofu, sprinkle scallion on.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

"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."

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  1. Larry B.
    Miso is a fermented food and has living cultures within it. (Some will even say miso is a superfood.) Please add your miso to the broth after it has been taken off of the heat. Please enjoy the nutritional probiotic benefits along with its wonderful umami flavor.
  2. Luamellita
    I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.
  3. Luamellita
    I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.
  4. whtbxrmom
    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)
  5. mauilisa
    Delicious! A great first-time miso experience. I added some nori as well.
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