Miso-Ginger Soup with Shiitake Mushrooms and Noodles

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting miso soup enriched with fresh ginger and shiitake mushrooms, designed to nourish and soothe during upper respiratory discomfort. This Japanese-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs water, dried shiitake mushrooms, fresh ginger root, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 30 min Serves 3 Japanese cuisine 220 cal/serving

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Ingredients

6 cups water
1/2 cup dried shiitake mushrooms
1 inch fresh ginger root, thinly sliced
3 tbsp miso paste
1 tbsp soy sauce
4 oz udon noodles
2 stalks green onions, sliced
4 oz tofu, cubed

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Instructions

Step 1: In a large pot, bring 6 cups water to a boil over high heat. Add 1/2 cup dried shiitake mushrooms and 1 inch thinly sliced fresh ginger root. Reduce heat to medium and simmer for 20 minutes to develop broth.
Step 2: Remove mushrooms and ginger slices with a slotted spoon, reserving the broth. Slice rehydrated mushrooms thinly and set aside.
Step 3: Cook 4 oz udon noodles separately according to package instructions, drain and set aside.
Step 4: Whisk 3 tbsp miso paste with 1 cup hot broth until smooth, then stir back into the pot along with 1 tbsp soy sauce.
Step 5: Add sliced shiitake mushrooms, 4 oz cubed tofu, and cooked noodles to the broth. Heat gently over low heat for 3 minutes until warmed through.
Step 6: Serve garnished with 2 sliced green onions for fresh flavor and color.