Miso Soup with Shiitake Mushrooms

Miso Soup with Shiitake Mushrooms

Claudia

"A delicious Japanese soup with mushrooms and tofu."
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Ingredients

20 m servings 92 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. 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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Reviews

Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 h...

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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.

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

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

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!

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.

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 th...

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 h...

Just Delicious! Easy to make and tastes GREAT!

I replaced the Shitake mushrooms with Chantrelle mushrooms and then poured it over a well cooked yam in my soup bowl. It was wonderful but I think pumpkin or another squash would work just as w...

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