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READY IN 20 mins

Miso Soup with Shiitake Mushrooms

Read Reviews (11)

"A delicious Japanese soup with mushrooms and tofu." — Claudia

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
1/4 cup miso paste

4 teaspoons soy sauce
1/3 cup diced firm tofu
2 green onions, trimmed and thinly sliced

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Directions

Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 11, 2010

This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu.

—FoodieJen

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Most Helpful Critical Review

Oct 25, 2010

This was just an ok soup. It was lacking... something. I'm not an expert about miso soup. It was edible, not bad, some of the crowd I made it for enjoyed it but I could tell it was basically a half-assed attempt.

—Leah

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15 Ratings

Dec 24, 2009

My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it!

—BEATA29

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Feb 01, 2010

This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again.

—GlendaM

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May 18, 2010

GREAT and easy recipe for my first time making miso soup. Tastes much like the soup at our favorite Japanese restaurant. Thanks for sharing it!

—MittiSmitti

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Sep 28, 2010

Just Delicious! Easy to make and tastes GREAT!

—bglegh2o

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Nov 17, 2011

8 cups water, 4 t. BTB veggie base, 10 re- hydrated shitake (add mushroom water to broth), 1/3 cup miso paste, 4 t. soy, 6 green onions, 2/3 of a block of tofu.

—PAMELA D. aPROpos of nothing

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Apr 13, 2011

I am not familiar with Japanese cuisine, so I can say nothing about the authencity of this soup. Overall, we liked the taste, but we didn`t enjoyed it so much. Maybe the main reason for it is that we didn`t like the taste of the miso paste so much. I think the soup was lacking something, but I don`t know what I want to see here at this point. I added more shiitake mushrooms than the recipe calls for.

—DiamondGirl amanecer

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Nutrition

Calories
92 kcal
5%

Carbohydrates
11.8 g
4%

Cholesterol
0 mg
0%

Fat
2.5 g
4%

Fiber
2.4 g
10%

Protein
5.5 g
11%

Sodium
1406 mg
56%

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

Nutritional Information

Miso Soup with Shiitake Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 92
Calories from Fat: 23

% Daily Value *
Total Fat 2.5g 4 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 1406mg 56 %
** Potassium 93mg 3 %
Total Carbohydrates 11.8g 4 %
Dietary Fiber 2.4g 10 %
Protein 5.5g 11 %
Sugars 4.6g
Vitamin A 22 %
Vitamin C 3 %
Calcium 14 %
Iron 24 %
** Thiamin 4 %
** Niacin 10 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.