Miso-Infused Mushroom Soup with Shiitake Umami
A deeply savory soup where miso paste and shiitake mushrooms create an unctuous base, enhanced with a whisper of ginger. This japanese-inspired soups (gluten-free) ready in about 35 minutes pairs sliced shiitake mushrooms, white miso paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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
- 8 oz sliced shiitake mushrooms
- 3 tbsp white miso paste
- 4 cups vegetable broth
- 1 tsp minced fresh ginger
- 1 tsp sesame oil
Instructions
- Step 1: Heat 1 tsp sesame oil in a saucepan over medium heat. Add sliced shiitake mushrooms and minced ginger, sautéing for 5 minutes until mushrooms release moisture and edges brown slightly.
- Step 2: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes to meld flavors.
- Step 3: Remove from heat, whisk in miso paste until fully dissolved, and stir in an additional 1 tsp sesame oil. Serve hot with a sprinkle of sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Mushroom Soup with Shiitake Umami take to make?
Total time is about 35 minutes (10 min prep + 25 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-Infused Mushroom Soup with Shiitake Umami?
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 sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Miso-Infused Mushroom Soup with Shiitake Umami?
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-Infused Mushroom Soup with Shiitake Umami 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-Infused Mushroom Soup with Shiitake Umami gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
