Miso-Ginger Soup with Shiitake Mushrooms and Noodles

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

A comforting miso soup enriched with fresh ginger and shiitake mushrooms, designed to nourish and soothe during upper respiratory discomfort. This japanese-inspired soups (vegetarian) ready in about 40 minutes pairs water, dried shiitake mushrooms, inch 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

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Instructions

  1. 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.
  2. Step 2: Remove mushrooms and ginger slices with a slotted spoon, reserving the broth. Slice rehydrated mushrooms thinly and set aside.
  3. Step 3: Cook 4 oz udon noodles separately according to package instructions, drain and set aside.
  4. 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.
  5. 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.
  6. Step 6: Serve garnished with 2 sliced green onions for fresh flavor and color.

Frequently asked questions

How long does Miso-Ginger Soup with Shiitake Mushrooms and Noodles take to make?

Total time is about 40 minutes (10 min prep + 30 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-Ginger Soup with Shiitake Mushrooms and Noodles?

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-Ginger Soup with Shiitake Mushrooms and Noodles?

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-Ginger Soup with Shiitake Mushrooms and Noodles 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-Ginger Soup with Shiitake Mushrooms and Noodles 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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