Miso-Steeped Shiitake Soup with Tofu
A delicate, umami-rich broth featuring slow-steeped miso and earthy shiitake mushrooms, finished with silken tofu for a comforting yet light meal. This japanese-inspired soups (vegetarian) ready in about 27 minutes pairs dashi stock, tablespoons white miso paste, thinly sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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.
Ingredients
- 4 cups dashi stock
- 8 ounces, stems removed and sliced shiitake mushrooms
- 3 tablespoons white miso paste
- 12 ounces, cut into 1/2-inch cubes firm tofu
- 3, thinly sliced green onions
- 1 teaspoon toasted sesame oil
Instructions
- Step 1: Bring 4 cups dashi stock to a gentle simmer in a medium pot over medium-low heat, ensuring bubbles rise slowly but don't boil vigorously.
- Step 2: Add 8 ounces sliced shiitake mushrooms to the simmering stock and cook uncovered for 8 minutes until mushrooms soften and release flavor.
- Step 3: Remove pot from heat and let cool for 2 minutes. Stir in 3 tablespoons white miso paste until fully dissolved, avoiding boiling to preserve nutrients.
- Step 4: Gently fold in 12 ounces cubed firm tofu and cook for 30 seconds until heated through without disturbing the tofu cubes.
- Step 5: Stir in 3 thinly sliced green onions and 1 teaspoon toasted sesame oil, then ladle into bowls immediately.
Frequently asked questions
How long does Miso-Steeped Shiitake Soup with Tofu take to make?
Total time is about 27 minutes (15 min prep + 12 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-Steeped Shiitake Soup with Tofu?
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 dashi stock from drying out.
Can I substitute ingredients in Miso-Steeped Shiitake Soup with Tofu?
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-Steeped Shiitake Soup with Tofu 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-Steeped Shiitake Soup with Tofu 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.
