Quick Miso and Shiitake Mushroom Soup with Tofu

By , Test Kitchen Director · 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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