For a richer flavor, try using kombu dashi (kelp stock) as the base. If you prefer a vegetarian option, ensure your dashi is made without bonito flakes (fish flakes). Kombu dashi is an excellent substitute. Different types of miso paste will yield slightly different flavors. White miso is mild and sweet, while red miso is bolder and more intense. Experiment to find your preference. For a more substantial soup, consider adding wakame seaweed or enoki mushrooms along with the shiitakes.
Japanese Soup with Tofu and Mushrooms
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING2 People
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VIEWS67
Experience the delicate umami of Japan with this simple yet profound soup. Silken tofu and earthy shiitake mushrooms dance in a savory dashi broth, enriched with the complex depth of miso. A comforting and nourishing bowl, perfect for a light lunch or a soothing supper.
Ingridients
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Nutrition
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Carbohydrate5 g
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Cholesterol4 mg
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Fiber1 g
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Protein11 g
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Saturated Fat1 g
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Sodium1326 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, bring the dashi stock to a gentle boil over medium heat. (2 minutes)
02 Step
Recipe View Reduce the heat to low, add the sliced shiitake mushrooms, and simmer gently for 3 minutes, allowing the mushrooms to soften and infuse the broth with their earthy flavor.
03 Step
Recipe View In a small bowl, whisk together the miso paste and soy sauce until smooth. This prevents clumps from forming in the soup.
04 Step
Recipe View Gently stir the miso mixture into the simmering broth, ensuring it is fully dissolved. Add the cubed tofu. (1 minute)
05 Step
Recipe View Continue to simmer for another 5 minutes, allowing the flavors to meld together. Be careful not to boil the soup vigorously after adding the miso, as this can diminish its delicate flavor.
06 Step
Recipe View Ladle the soup into bowls and garnish generously with sliced green onions. Serve immediately and enjoy! (1 minute)
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Jermey Collins
Apr 1, 2025The key is to not boil the soup after adding the miso. I learned that the hard way! Still tasty, though.
Ariel Glover
Dec 11, 2024I used red miso because that's what I had on hand, and it was fantastic! A little more intense, but perfect for a cold evening.
Efren Hessel
Nov 24, 2024I added some wakame seaweed as suggested, and it was delicious! My new go-to quick lunch.
Katlyn Muller
Nov 2, 2024This soup is so easy to make and incredibly flavorful! I love how the miso adds such a unique depth.