Japanese Soup with Tofu and Mushrooms Recipe - Allrecipes.com
Japanese Soup with Tofu and Mushrooms Recipe
  • READY IN 20 mins

Japanese Soup with Tofu and Mushrooms

Recipe by  

"Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2009

I live in Japan and wanted to make my first miso soup. If you don't use dashi, you won't get an authentic miso soup. It's essential in Japanese cooking. I had no idea which Miso paste to buy and since I can’t read the kanji I ended up buying a red and white combination. Appearance and taste differs between the two. I used dried shitake mushrooms that I rehydrated along with silken tofu. Served to my Japanese friend and her two year old and the two year old had three helpings and kept saying "oishii", delicious. Even my 22 month old devoured the stock, pushing aside the mushrooms and tofu. I will make it again and will look for more similar recipes.

Most Helpful Critical Review
Sep 15, 2009

I did not like this at all. It made my house smell awful. However, I think it was probably the dashi stock I used. It was pink and weird tasting. Maybe I'm just not a miso soup type of person or maybe I didn't do something right. It just wasn't for me. I don't think I'll try this again.


21 Ratings

Aug 27, 2009

This is really good! I am currently living in Japan and couldn't figure out how to get that "authentic" miso soup taste. Dashi stock was the answer! If you want to make it even healthier and more filling, add some fresh bean sprouts! They go great in this soup.

Jan 14, 2009

This was awesome and really close to the miso soup you'd expect from your favorite sushi bar. I used a combination of mushrooms that I had on hand, and since I am a vegetarian I did not use dashi stock. Instead I used a combination of vegetable stock and water and found a great organic koji soy sauce to mix with the miso paste. My very picky friend loved it, too, so it's safe to say that it's a wonderful recipe.

Jul 29, 2010

I thought this recipe was great! I just finished cooking it. Due to the remote area that I live in, I couldn't get any Dashi stock so I substituded it with a mixture of vegie stock and chicken broth. I also added nori to it (thanks to some of the other reviews) and I found it to be an excellent addition.

Aug 07, 2009

This miso soup is awesome! I've made it two times now. For convenience sake instead of the dashi stock, I use 1 can of chicken broth and 11/3 cup water plus some oyster sauce. I also had the idea to add in 2 sheets of nori, to add substance and give it more nutrients. Its not as authentic but it tastes great.

Sep 14, 2009

Delicious! Exactly how Japanese restaurants' soups taste. Works well with any kind of mushroom.

May 24, 2011

Very good soup! It was a little on the salty side, so I may use reduced sodium soy sauce the next time I make it, but my husband and I really enjoyed it. My husband is very picky when it comes to stuff like this and he said it was almost as good as the miso soup our local Chinese restaurants serve.


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 1326 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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