Sautéed Shiitake Mushroom Soup with Miso and Scallions

By AislePrompt Editorial · ·

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 warm, savory soup featuring earthy shiitake mushrooms sautéed with garlic and blended into a silky miso broth, finished with fresh scallions for brightness. This Japanese-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs dried shiitake mushrooms, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 40 min Cook: 15 min Serves 4 Japanese cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 1 oz dried shiitake mushrooms in 2 cups warm water for 30 minutes until softened, then slice mushrooms and reserve soaking liquid.
  2. Step 2: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 3 minced garlic cloves and 1 tsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Add sliced shiitake mushrooms and cook for 4 minutes, stirring occasionally until tender and aromatic.
  4. Step 4: Pour in 2 cups mushroom soaking liquid and 2 cups fresh water, bring to a simmer over medium heat.
  5. Step 5: Lower heat and whisk in 3 tbsp white miso paste until fully dissolved, then stir in 1 tbsp soy sauce and 1/4 tsp black pepper.
  6. Step 6: Simmer for 5 minutes to blend flavors, then remove from heat and stir in 1 tsp toasted sesame oil.
  7. Step 7: Ladle soup into bowls and garnish with 3 thinly sliced scallions for a fresh, crisp finish.

Related recipes