Garlic-Infused Broth with Shiitake Mushrooms and Miso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich umami broth combining garlic, shiitake mushrooms, and miso to nourish and clear congestion during cold recovery. This japanese-inspired soups (vegetarian) ready in about 45 minutes pairs thinly sliced garlic cloves, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 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.

Prep: 25 min Cook: 20 min Serves 4 Japanese cuisine 60 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain 4 large dried shiitake mushrooms from their 1 cup warm water soak, reserving the soaking liquid. Slice mushrooms thinly.
  2. Step 2: In a medium pot, heat 1 tsp toasted sesame oil over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp finely grated fresh ginger; sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add sliced shiitake mushrooms and 5 cups water plus reserved soaking liquid to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to extract rich flavors.
  4. Step 4: Remove from heat and whisk in 3 tbsp white miso paste until fully dissolved and the broth is smooth.
  5. Step 5: Season with 1/4 tsp black pepper, garnish with 2 thinly sliced green onion stalks, and serve warm to ease congestion and nourish the body.

Frequently asked questions

How long does Garlic-Infused Broth with Shiitake Mushrooms and Miso take to make?

Total time is about 45 minutes (25 min prep + 20 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 Garlic-Infused Broth with Shiitake Mushrooms and Miso?

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 thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Garlic-Infused Broth with Shiitake Mushrooms and Miso?

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 Garlic-Infused Broth with Shiitake Mushrooms and Miso 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 Garlic-Infused Broth with Shiitake Mushrooms and Miso vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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