Miso-Poached Tofu and Shiitake Mushroom Soup

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

A delicate Japanese-inspired broth enriched with savory white miso, tender silken tofu, and earthy shiitake mushrooms, perfect for a light and nourishing meal. This japanese-inspired soups (vegetarian, gluten free) ready in about 35 minutes pairs white miso paste, water, dried shiitake mushrooms 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1/2 cup dried shiitake mushrooms in 2 cups hot water and soak for 20 minutes until softened. Reserve soaking liquid and slice mushrooms thinly.
  2. Step 2: In a medium pot, combine 3 tablespoons white miso paste with 3 cups water and whisk over low heat until miso dissolves fully; do not boil.
  3. Step 3: Add sliced shiitake mushrooms, reserved soaking liquid (strained to remove grit), 1 tablespoon dried wakame seaweed, and 1 teaspoon grated fresh ginger. Simmer gently for 10 minutes.
  4. Step 4: Carefully add 14 ounces cubed silken tofu to the pot and poach for 5 minutes without stirring to prevent breaking tofu.
  5. Step 5: Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil, then remove from heat.
  6. Step 6: Ladle soup into bowls, garnish with 3 thinly sliced green onions and 1 teaspoon toasted sesame seeds before serving.

Frequently asked questions

How long does Miso-Poached Tofu and Shiitake Mushroom Soup take to make?

Total time is about 35 minutes (10 min prep + 25 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 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 white miso paste from drying out.

Can I substitute ingredients in Miso-Poached 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-Poached 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-Poached 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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