Miso and Mushroom Broth with Scallions and Sesame
A light, umami-rich broth blending miso and mushrooms, perfect for soothing congestion and warming the senses. This japanese-inspired soups (vegan) ready in about 50 minutes pairs large dried shiitake mushrooms, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, 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 large dried shiitake mushrooms
- 5 cups water
- 3 tbsp white miso paste
- 3, thinly sliced fresh scallions
- 1 tsp sesame oil
- 1 tsp, grated fresh ginger
- 1 tbsp, low sodium soy sauce
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 4 large dried shiitake mushrooms in 5 cups cold water in a medium pot; soak for 30 minutes until rehydrated and softened.
- Step 2: Heat the pot over medium heat and bring the mushroom soaking liquid to a gentle simmer with the mushrooms still in it; cook for 10 minutes to deepen flavor.
- Step 3: Remove mushrooms and thinly slice them; set aside.
- Step 4: Lower heat and whisk in 3 tbsp white miso paste, 1 tsp grated fresh ginger, 1 tbsp low sodium soy sauce, and 1 tsp sesame oil until miso dissolves completely, taking care not to boil the broth.
- Step 5: Stir sliced mushrooms back into the broth and simmer gently for 2 more minutes.
- Step 6: Ladle hot broth into bowls and garnish with 3 thinly sliced fresh scallions before serving immediately.
Frequently asked questions
How long does Miso and Mushroom Broth with Scallions and Sesame 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 Mushroom Broth with Scallions and Sesame?
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 Mushroom Broth with Scallions and Sesame?
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 Mushroom Broth with Scallions and Sesame for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Mushroom Broth with Scallions and Sesame vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
