Miso Mushroom Soup
Warm, comforting, and packed with umami, this Miso Mushroom Soup is the perfect fusion of earthy flavors and nourishing ingredients. Featuring tender shiitake and cremini mushrooms, protein-rich tofu, and vibrant spinach leaves, this Japanese-inspired soup is elevated with the savory depth of white or yellow miso paste and the gentle heat of freshly grated ginger. The sesame oil and a splash of soy sauce add aromatic complexity, while a garnish of thinly sliced scallions provides a fresh, crisp finish. Quick and easy to prepare in just 25 minutes, this vegan-friendly recipe is ideal as a light meal or a flavorful starter. Whether you’re seeking a healthy bowl of comfort or a way to explore traditional Japanese flavors, this miso mushroom soup delivers pure satisfaction in every spoonful.
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Ingredients
- 4 cups vegetable broth
- 3 tablespoons miso paste (white or yellow)
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup cremini mushrooms, thinly sliced
- 1 cup firm tofu, cut into 1/2-inch cubes
- 2 stalks scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup fresh spinach leaves
- 1 teaspoon fresh ginger, grated
Directions
Step 1
In a medium pot, heat the sesame oil over medium heat. Add the grated ginger and cook for about 1 minute until aromatic.
Step 2
Add the thinly sliced shiitake and cremini mushrooms to the pot. Sauté for 4-5 minutes, stirring occasionally, until the mushrooms soften and begin to release their juices.
Step 3
Pour in the vegetable broth and bring to a gentle simmer over medium-high heat.
Step 4
While the broth is heating, place the miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk until the miso paste is fully dissolved. Set aside.
Step 5
Add the cubed tofu and soy sauce to the pot. Simmer gently for 2-3 minutes, ensuring the tofu is heated through.
Step 6
Stir the dissolved miso paste back into the pot, taking care not to let the soup boil once the miso is added to preserve its delicate flavors.
Step 7
Add the spinach leaves and cook for an additional 1-2 minutes until just wilted.
Step 8
Ladle the soup into bowls and garnish with sliced scallions. Serve warm and enjoy.
Nutrition Facts
| Serving size | (1661.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1050.3 |
| Total Fat 46.0g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4797.3mg | 0% |
| Total Carbohydrate 102.2g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 27.4g | |
| Protein 71.1g | 0% |
| Vitamin D 319.2IU | 0% |
| Calcium 1036.5mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 3813.1mg | 0% |
Source of Calories