Easy Miso Soup with Mushrooms
This mushroom miso soup is a simple, comforting bowl with earthy mushrooms and a light savory broth. It comes together quickly and works well as a starter or a light meal.
This easy miso soup with mushrooms is my go-to when I want something warm and satisfying without spending an hour at the stove. Earthy mushrooms, cubes of tofu, and a light savory broth come together in about 20 minutes, making this mushroom miso soup recipe perfect for a quick lunch, a light dinner, or a starter before your favorite Asian-inspired meal.
What makes this Miso Soup with Mushrooms healthy?
This healthy miso soup recipe packs a lot of goodness into one light bowl. Miso paste is a fermented food full of gut-friendly probiotics, so stirring it in at the end (off the boil!) keeps those live cultures intact. Mushrooms bring fiber, antioxidants, and that deep savory flavor with hardly any calories. Firm tofu adds plant-based protein to keep you full, and the simple dashi broth keeps the whole soup light. At around 20 minutes start to finish, it’s a nourishing choice for busy weeknights when takeout is calling your name.
RELATED: Easy One-Pot Vegetable Soup – Another quick, healthy soup ready in about 20 minutes, made with frozen veggies, tomatoes, and greens for those nights when chopping feels like too much.
Ingredients for Miso Soup with Mushrooms Recipe
- Water – the base of the broth; the dashi does the flavor work, so no stock needed
- Instant dashi – one little packet gives the broth its deep savory backbone in just 3 minutes
- Mushrooms – shiitake, cremini, or white button all work beautifully; use whatever your grocery store has
- Firm tofu – adds plant-based protein and holds its cube shape in the hot broth
- White miso paste – mild, slightly sweet, and loaded with umami; the star of any mushroom miso soup recipe
- Green onions – a fresh, crisp finish on top of each bowl
- Soy sauce – a small splash rounds out the savory flavor
- Sesame oil – optional, but a half teaspoon adds a lovely toasty note
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Why I love this Miso Soup with Mushrooms
This is one of those recipes I keep coming back to on busy nights between hockey practices and softball games. It’s ready in 20 minutes with one pot and a small bowl, so cleanup is a breeze. I love that it feels like a treat from my favorite Japanese restaurant, made from simple ingredients I keep in my pantry and fridge. My daughters love slurping the broth and picking out the tofu cubes, and I love that they’re getting mushrooms and protein without any complaints. It works as a light meal on its own or a cozy starter, and it warms you right up on a chilly day.
PRO TIP
Keep the soup below a boil once the miso is added to preserve flavor and probiotics.
Step-by-step instructions for making Miso Soup with Mushrooms
- Bring the water to a gentle simmer in a medium saucepan and add the dashi packet, simmering for 3 minutes. Remove the packet.
- Add the sliced mushrooms and cook for 3-4 minutes until they soften.
- Reduce the heat to low and add the tofu cubes.
- Place the miso paste in a small bowl, ladle in a little hot broth, and whisk until smooth, then stir the mixture back into the pot.
- Add the soy sauce and sesame oil if using, keeping the soup below a boil once the miso goes in.
- Taste and adjust seasoning if needed, then ladle into bowls and top with sliced green onions before serving.
Make this MISO SOUP WITH MUSHROOMS, then check out my Creamy Carrot Soup, my Cream of Asparagus Soup or more of my easy soup recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Miso Soup with Mushrooms
Read on for tips and substitution ideas and how to customize this soup.
Can I boil the soup after adding the miso paste?
No – keep the soup below a boil once the miso goes in. Boiling dulls the flavor and destroys the live probiotic cultures that make miso such a healthy ingredient. Stir it in over low heat and serve soon after.
What mushrooms work best in miso soup?
Shiitake, cremini, and white button mushrooms all work well in this recipe. Shiitake brings the deepest savory flavor, cremini adds earthiness, and white button is the budget-friendly choice. Oyster or enoki mushrooms make fun swaps too.
Is this mushroom miso soup vegetarian?
Not quite as written – most instant dashi packets contain bonito (dried fish). For a vegetarian or vegan version, swap in a kombu or shiitake-based dashi, which you can find at Asian grocery stores or online.
Which type of miso paste should I use?
This recipe uses white miso paste, which is mild and slightly sweet – a great starting point. Red miso is bolder and saltier, so start with less and taste as you go if that’s what you have on hand.
How do I store leftover miso soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat without letting it boil. Freezing isn’t recommended since the tofu changes texture.
Can I use silken tofu instead of firm?
Yes! Silken tofu is the traditional choice and has a soft, custardy texture. It’s delicate, so add it gently at the end and stir carefully. Firm tofu holds its cube shape better, which is why I use it here.
Next time you’re craving something warm, savory, and ready in 20 minutes, this easy miso soup with mushrooms has you covered. Don’t lose this one – pin it to your favorite soups Pinterest board so it’s right there waiting the next time a cozy soup craving hits!
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Miso Soup with Mushrooms
Equipment You’ll Need
- Medium saucepan
- Small bowl
- Whisk
Ingredients
- 4 cups water
- 1 packet instant dashi
- 1 cup sliced mushrooms (shiitake, cremini, or white button)
- 1/2 cup cubed firm tofu
- 2 tablespoons white miso paste
- 2 green onions (thinly sliced)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil (optional)
Instructions
- Bring the water to a gentle simmer in a medium saucepan and add the dashi packet, simmering for 3 minutes. Remove the packet.
- Add the sliced mushrooms and cook for 3-4 minutes until they soften.
- Reduce the heat to low and add the tofu cubes.
- Place the miso paste in a small bowl, ladle in a little hot broth, and whisk until smooth, then stir the mixture back into the pot.
- Add the soy sauce and sesame oil if using, making sure the soup does not boil after the miso is added.
- Taste and adjust seasoning if needed, then ladle into bowls and top with sliced green onions before serving.
Notes
- Keep the soup below a boil once the miso is added to preserve flavor and probiotics.
- Leftovers keep in the fridge up to 3 days; reheat gently. For a vegetarian version, use a kombu- or shiitake-based dashi.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Easy One-Pot Vegetable Soup – A healthy homemade soup made with frozen veggies, tomatoes, and greens, ready in just 20 minutes.
- Creamy Carrot Soup – Smooth, lightly sweet, and made from scratch with simple ingredients in about 30 minutes.
- Creamy Chicken Florentine Soup – Tender chicken, spinach, and Parmesan in a silky broth that’s perfect for cool evenings.
- Cheesy Potato Soup – Soft potatoes and melty cheddar make this cozy bowl a family favorite all winter long.
- Beef and Barley Soup with Ground Beef – A one-pot classic packed with tender veggies, rich broth, and chewy barley.
