Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms
A delicate Japanese-inspired broth flavored with ginger and miso, filled with soft silken tofu and earthy shiitake mushrooms for a soothing soup. This japanese-inspired soups (gluten free, vegetarian) ready in about 20 minutes pairs water, inch piece, sliced thin fresh ginger, sliced shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 water
- 2-inch piece, sliced thin fresh ginger
- 1 cup, sliced shiitake mushrooms
- 3 tbsp white miso paste
- 14 oz block, cut into 1-inch cubes silken tofu
- 2 stalks, thinly sliced green onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Step 1: In a medium pot, bring 4 cups water to a simmer over medium heat. Add 2-inch thinly sliced fresh ginger and 1 cup sliced shiitake mushrooms. Simmer gently for 10 minutes to infuse flavors.
- Step 2: Remove ginger slices with a slotted spoon. Whisk 3 tbsp white miso paste into about 1/2 cup hot broth in a small bowl until smooth, then stir back into the pot.
- Step 3: Gently add 14 oz silken tofu cut into 1-inch cubes. Simmer for 3-4 minutes until tofu is warmed through.
- Step 4: Stir in 1 tbsp soy sauce and 1 tsp sesame oil. Remove from heat and ladle soup into bowls.
- Step 5: Garnish with 2 thinly sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms take to make?
Total time is about 20 minutes (5 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 Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms?
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 water from drying out.
Can I substitute ingredients in Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms?
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 Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms 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 Ginger-Miso Broth with Silken Tofu and Shiitake Mushrooms gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
