Miso-Steeped Shiitake Soup with Tofu

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe (vegetarian), ready in about 27 minutes, pairs dashi stock, shiitake mushrooms, white miso paste 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Japanese cuisine 145 cal/serving

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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

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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.