Miso-Poached Tofu and Mushroom Soup
A delicate Japanese-inspired soup featuring silky tofu and earthy mushrooms gently poached in a savory miso broth. This Japanese-inspired soup recipe (vegetarian, gluten free), ready in about 25 minutes, pairs soft tofu, shiitake mushrooms, 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 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.
Ingredients
- 14 oz block, cut into 1-inch cubes soft tofu
- 8 oz, sliced shiitake mushrooms
- 3 tbsp white miso paste
- 5 cups dashi broth
- 2 stalks, thinly sliced green onions
- 1 tbsp, grated fresh ginger
- 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 5 cups dashi broth to a gentle simmer over medium heat. Add 1 tbsp grated fresh ginger and 8 oz sliced shiitake mushrooms. Simmer for 8 minutes until mushrooms are tender.
- Step 2: Reduce heat to low and whisk in 3 tbsp white miso paste until fully dissolved, keeping the broth warm but not boiling to preserve miso flavor.
- Step 3: Gently add 14 oz soft tofu cut into 1-inch cubes to the pot, poaching for 5 minutes until heated through.
- Step 4: Stir in 1 tbsp soy sauce and 1 tsp sesame oil. Ladle soup into bowls and garnish with 2 thinly sliced green onions before serving.
