Sautéed Shiitake Mushroom Soup with Miso and Scallions
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 soups (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.
Ingredients
- 1 oz dried shiitake mushrooms
- 4 cups water
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 3 tbsp white miso paste
- 3 scallions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Add sliced shiitake mushrooms and cook for 4 minutes, stirring occasionally until tender and aromatic.
- Step 4: Pour in 2 cups mushroom soaking liquid and 2 cups fresh water, bring to a simmer over medium heat.
- 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.
- Step 6: Simmer for 5 minutes to blend flavors, then remove from heat and stir in 1 tsp toasted sesame oil.
- Step 7: Ladle soup into bowls and garnish with 3 thinly sliced scallions for a fresh, crisp finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shiitake Mushroom Soup with Miso and Scallions take to make?
Total time is about 55 minutes (40 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 Shiitake Mushroom Soup with Miso and Scallions?
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 dried shiitake mushrooms from drying out.
Can I substitute ingredients in Sautéed Shiitake Mushroom Soup with Miso and Scallions?
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 Shiitake Mushroom Soup with Miso and Scallions 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 Shiitake Mushroom Soup with Miso and Scallions 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.
