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Miso Soup with Shiitake Mushrooms

Miso Soup with Shiitake Mushrooms

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Claudia

Claudia

A delicious Japanese soup with mushrooms and tofu.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  1. Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
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Reviews

FoodieJen
30

FoodieJen

1/11/2010

This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu.

GlendaM
16

GlendaM

2/1/2010

This was quick and easy. I add some seaweed instead of tofu and worked like a charm. Will definitely make this again.

BEATA29
14

BEATA29

12/24/2009

My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it!

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