Miso-Infused Silken Tofu and Shiitake Mushroom Soup

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

A delicate Japanese-style soup blending earthy shiitake mushrooms and silky tofu in a savory miso broth, perfect for a light yet nourishing meal. This japanese-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs 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 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Cook: 15 min Serves 4 Japanese cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 oz dried shiitake mushrooms in a bowl and cover with 2 cups warm water. Let soak for 30 minutes until softened, then remove mushrooms (reserve soaking liquid) and slice thinly.
  2. Step 2: In a medium pot, combine 4 cups fresh water with the reserved mushroom soaking liquid, 1 tbsp grated fresh ginger, and bring to a gentle simmer over medium heat.
  3. Step 3: Whisk 4 tbsp white miso paste into 1 cup warm broth in a separate bowl until smooth, then stir this mixture back into the pot. Add 1 tbsp soy sauce and 1 tsp sesame oil.
  4. Step 4: Gently add 12 oz cubed soft silken tofu and the sliced shiitake mushrooms into the pot. Simmer gently for 5 minutes, careful not to boil to preserve miso flavor.
  5. Step 5: Stir in 2 cups fresh spinach leaves and 3 thinly sliced green onions. Cook for 2 more minutes until spinach wilts. Serve hot.

Frequently asked questions

How long does Miso-Infused Silken Tofu and Shiitake Mushroom Soup 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-Infused Silken Tofu and Shiitake Mushroom Soup?

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 dried shiitake mushrooms from drying out.

Can I substitute ingredients in Miso-Infused Silken Tofu and Shiitake Mushroom Soup?

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 Silken Tofu and Shiitake Mushroom Soup 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 Silken Tofu and Shiitake Mushroom Soup vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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