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 soups (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Miso-Infused Tofu and Shiitake Mushroom Soup 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 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 water from drying out.
Can I substitute ingredients in Miso-Infused 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 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 Tofu and Shiitake Mushroom Soup 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.
What others are saying
- ★★★★★
Authentic flavor, just like my grandmother's. The tofu melted in the broth—no need for extra seasoning.
- ★★★★★
My kids begged for seconds! The miso depth made the mushrooms shine—perfect for a chilly evening.
- ★★★★☆
Loved the umami, but the mushrooms took 20 minutes to soften instead of 10 as noted.
