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 soups (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Miso-Poached Tofu and 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-Poached Tofu and 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 soft tofu from drying out.
Can I substitute ingredients in Miso-Poached Tofu and 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-Poached Tofu and 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-Poached Tofu and 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.
What others are saying
- ★★★★★
Loved it! My family devoured this in minutes.
- ★★★★☆
Cooked it for my kids, they loved the tofu. Next time I'll add more mushrooms.
- ★★★★☆
Tasted great, but the miso was a bit bland for my taste.
