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Japanese Soup with Tofu and Mushrooms

Japanese Soup with Tofu and Mushrooms

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
JOSIE

JOSIE

Miso is a fermented soy bean paste that adds a rich flavor. This is a quick, healthy soup that is very popular in Japanese cuisine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 1326 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.
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Reviews

MommyofRedHeads
46

MommyofRedHeads

6/9/2009

I live in Japan and wanted to make my first miso soup. If you don't use dashi, you won't get an authentic miso soup. It's essential in Japanese cooking. I had no idea which Miso paste to buy and since I can’t read the kanji I ended up buying a red and white combination. Appearance and taste differs between the two. I used dried shitake mushrooms that I rehydrated along with silken tofu. Served to my Japanese friend and her two year old and the two year old had three helpings and kept saying "oishii", delicious. Even my 22 month old devoured the stock, pushing aside the mushrooms and tofu. I will make it again and will look for more similar recipes.

Em
30

Em

8/27/2009

This is really good! I am currently living in Japan and couldn't figure out how to get that "authentic" miso soup taste. Dashi stock was the answer! If you want to make it even healthier and more filling, add some fresh bean sprouts! They go great in this soup.

Jaime
29

Jaime

1/14/2009

This was awesome and really close to the miso soup you'd expect from your favorite sushi bar. I used a combination of mushrooms that I had on hand, and since I am a vegetarian I did not use dashi stock. Instead I used a combination of vegetable stock and water and found a great organic koji soy sauce to mix with the miso paste. My very picky friend loved it, too, so it's safe to say that it's a wonderful recipe.

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