Miso-Infused Shiitake Soup with Tofu and Scallions
Umami-rich broth simmered with mushrooms and silken tofu, finished with a vibrant scallion garnish. This japanese-inspired soups (vegan) ready in about 25 minutes pairs dashi stock, shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 cups dashi stock
- 6 oz shiitake mushrooms
- 3 tbsp white miso paste
- 8 oz silken tofu
- 3 scallions
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Slice mushrooms thinly and chop scallions (white and green parts separated). Heat dashi in a pot until simmering.
- Step 2: Stir in miso paste with a ladle of hot dashi until fully dissolved, then return to pot. Add mushrooms and simmer for 8 minutes.
- Step 3: Gently fold in tofu and simmer 3 minutes more. Stir in white scallion parts and cook 1 minute. Remove from heat, drizzle with sesame oil, and top with green scallions and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Shiitake Soup with Tofu and Scallions take to make?
Total time is about 25 minutes (10 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-Infused Shiitake Soup with Tofu and Scallions?
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 dashi stock from drying out.
Can I substitute ingredients in Miso-Infused Shiitake Soup with Tofu and Scallions?
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 Shiitake Soup with Tofu and Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Shiitake Soup with Tofu and Scallions 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
