Coconut Ginger Miso Soup with Shiitake and Tofu
A comforting broth infused with ginger and miso, enriched with creamy coconut milk, shiitake mushrooms, and silky tofu cubes. This japanese-inspired soups (vegetarian, gluten free) ready in about 25 minutes pairs vegetable broth, fresh ginger, grated, shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups vegetable broth
- 1 tbsp fresh ginger, grated
- 1 cup shiitake mushrooms, sliced
- 8 oz firm tofu, cubed
- 3 tbsp white miso paste
- 1 cup coconut milk
- 1 tbsp soy sauce
- 2 stalks green onions, sliced
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 4 cups vegetable broth to a gentle simmer over medium heat. Add 1 tbsp grated fresh ginger and 1 cup sliced shiitake mushrooms, cooking for 5 minutes until mushrooms soften.
- Step 2: Lower heat to medium-low and whisk in 3 tbsp white miso paste until fully dissolved. Stir in 1 cup coconut milk and 1 tbsp soy sauce, warming through but not boiling to preserve miso flavor.
- Step 3: Add 8 oz cubed firm tofu to the pot and gently simmer for 3 more minutes to heat the tofu.
- Step 4: Remove from heat and drizzle 1 tsp sesame oil over the soup. Serve garnished with 2 sliced green onions for a fresh bite.
Frequently asked questions
How long does Coconut Ginger Miso Soup with Shiitake and Tofu take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Ginger Miso Soup with Shiitake and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Coconut Ginger Miso Soup with Shiitake and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Ginger Miso Soup with Shiitake and Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Ginger Miso Soup with Shiitake and Tofu vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
