Quick Miso and Shiitake Mushroom Soup with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple, quick Japanese-inspired soup featuring umami-rich miso broth, tender shiitake mushrooms, and silky cubed tofu. This japanese-inspired soups (vegetarian, gluten free) ready in about 30 minutes pairs water, white miso paste, cut into 1/2-inch cubes soft tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

★ 4.4 (8 ratings) Prep: 5 min Cook: 25 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 oz dried shiitake mushrooms in a medium bowl and cover with 4 cups warm water. Soak for 20 minutes until mushrooms rehydrate and soften. Remove mushrooms and slice thinly, reserving soaking liquid.
  2. Step 2: Pour mushroom soaking liquid into a medium pot (straining out any grit), add sliced mushrooms, and bring to a gentle simmer over medium heat.
  3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste with 1/2 cup hot mushroom broth until smooth, then stir back into pot. Avoid boiling to preserve miso's delicate flavors.
  4. Step 4: Add 7 oz soft tofu cut into 1/2-inch cubes and 1 tbsp dried wakame seaweed to pot, gently warming for 3 minutes.
  5. Step 5: Season soup with 1 tsp soy sauce and drizzle 1 tsp sesame oil for depth.
  6. Step 6: Ladle soup into bowls and garnish with thinly sliced 2 green onions before serving immediately.

Frequently asked questions

How long does Quick Miso and Shiitake Mushroom Soup with Tofu take to make?

Total time is about 30 minutes (5 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 Quick Miso and Shiitake Mushroom 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 water from drying out.

Can I substitute ingredients in Quick Miso and Shiitake Mushroom 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 Quick Miso and Shiitake Mushroom 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 Quick Miso and Shiitake Mushroom Soup with Tofu 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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