Miso mushroom soup takes the beloved Japanese classic and elevates it with tender mushrooms. The fermented miso paste adds incredible umami depth that pairs perfectly with earthy mushrooms. It's healing, warming, and ready in under 30 minutes.
The key is to never boil the miso - add it at the end and keep the heat gentle. Boiling kills the beneficial probiotics and can make the soup bitter. Treat it with care for the best results.
About Miso
- White miso: Mild, slightly sweet
- Red miso: Stronger, saltier
- Never boil: Add off heat
- Probiotics: Good for gut health
Japanese Additions
- Silken tofu cubes
- Wakame seaweed
- Sliced green onions
- Soft-boiled egg
Serving Suggestions
- Sliced green onions
- Sesame seeds
- Serve with rice
- Perfect for breakfast
Miso Mushroom Soup
Japanese-inspired soup with umami-rich miso.
Nutrition per serving
125Calories
8gProtein
12gCarbs
6gFat
3gFiber
3gSugar
Ingredients
Instructions
-
Sauté mushrooms. Heat sesame oil in a pot over medium heat. Add mushrooms and ginger. Sauté 3-4 minutes until lightly golden.
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Build soup. Add dashi or broth. Bring to a gentle simmer. Add wakame and simmer 5 minutes.
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Add miso. Remove pot from heat. Dissolve miso paste in a small amount of broth, then stir into soup. Don't boil after adding miso.
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Serve. Gently add tofu cubes. Ladle into bowls. Top with green onions and sesame seeds.
Recipe Notes
- Don't boil miso: Kills probiotics and becomes bitter.
- Red miso: Use for stronger, saltier flavor.
- Add noodles: Udon or soba make it a meal.
- Storage: Best fresh. Miso loses flavor when reheated.
