Miso and Garlic Broth with Shiitake Mushrooms
A savory Japanese-inspired broth rich in umami and immune-supporting ingredients to help ease cold symptoms. This japanese-inspired soups (vegetarian) ready in about 50 minutes pairs water, dried shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 5 cups water
- 1/2 cup dried shiitake mushrooms
- 3 tbsp white miso paste
- 4, thinly sliced garlic cloves
- 2, sliced thin scallions
- 1-inch piece, grated fresh ginger root
- 1 tbsp soy sauce
- 8 oz, cubed tofu, firm
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 1/2 cup dried shiitake mushrooms in 5 cups warm water for 30 minutes until softened, then remove mushrooms and reserve soaking liquid.
- Step 2: In a pot, combine the mushroom soaking liquid, 4 thinly sliced garlic cloves, 1-inch grated fresh ginger root, and 1 tbsp soy sauce. Bring to a gentle simmer over medium heat for 10 minutes until fragrant.
- Step 3: Whisk in 3 tbsp white miso paste off the heat until completely dissolved to preserve probiotics.
- Step 4: Add the soaked shiitake mushrooms, 8 oz firm cubed tofu, and 2 sliced scallions. Heat gently for 3-4 minutes to warm tofu through.
- Step 5: Drizzle 1 tsp sesame oil over the soup before serving for a nutty aroma.
Frequently asked questions
How long does Miso and Garlic Broth with Shiitake Mushrooms take to make?
Total time is about 50 minutes (35 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 Miso and Garlic Broth with 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 Miso and Garlic Broth with 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 Miso and Garlic Broth with 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 Miso and Garlic Broth with Shiitake Mushrooms 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.
