Sautéed Mushroom and Miso Broth Soup with Silken Tofu

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

An umami-rich Japanese-inspired soup combining sautéed mushrooms and silky tofu in a savory miso broth. This japanese-inspired soups (vegetarian) ready in about 25 minutes pairs shiitake mushrooms, sliced, sesame oil, garlic clove, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 8 oz sliced shiitake mushrooms and sauté for 5 minutes until soft and edges begin to brown.
  2. Step 2: Stir in 1 minced garlic clove and 1 tsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer.
  4. Step 4: In a small bowl, whisk 3 tbsp white miso paste with a ladle of hot broth until smooth, then stir the mixture back into the pot to avoid clumps.
  5. Step 5: Gently add 7 oz cubed silken tofu and simmer for 3 minutes to warm through without breaking the tofu.
  6. Step 6: Stir in 1 tbsp soy sauce and remove from heat.
  7. Step 7: Ladle soup into bowls and garnish with 2 sliced green onions, 1 tsp toasted sesame seeds, and 1 tbsp fresh cilantro leaves before serving.

Frequently asked questions

How long does Sautéed Mushroom and Miso Broth Soup with Silken Tofu take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Mushroom and Miso Broth Soup with Silken 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 shiitake mushrooms, sliced from drying out.

Can I substitute ingredients in Sautéed Mushroom and Miso Broth Soup with Silken 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 Sautéed Mushroom and Miso Broth Soup with Silken 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 Sautéed Mushroom and Miso Broth Soup with Silken 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.

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