Miso-Infused Tofu and Shiitake Mushroom Soup
A delicate Japanese-inspired soup featuring umami-rich miso broth, tofu cubes, and earthy shiitake mushrooms. This Japanese-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs water, dashi powder, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 6 cups water
- 1 tsp dashi powder
- 3 tbsp white miso paste
- 14 oz block, cut into 1/2-inch cubes firm tofu
- 1 cup sliced, stems removed shiitake mushrooms
- 2, thinly sliced green onions
- 1 tbsp soy sauce
- 1 tsp sesame oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium pot, bring 6 cups water and 1 tsp dashi powder to a gentle boil over medium heat.
- Step 2: Reduce heat to low and whisk in 3 tbsp white miso paste until fully dissolved, ensuring the broth remains hot but not boiling to preserve miso flavor.
- Step 3: Add 14 oz firm tofu cut into 1/2-inch cubes and 1 cup sliced shiitake mushrooms, simmer gently for 5 minutes until mushrooms soften.
- Step 4: Stir in 1 tbsp soy sauce and 1 tsp sesame oil for added depth.
- Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving.
