Shitake Miso Soup
Savor the comforting warmth and umami-rich goodness of Shiitake Miso Soup, a Japanese classic that's both nourishing and easy to prepare. This one-pot wonder combines tender shiitake mushrooms, silky cubes of firm tofu, and rehydrated wakame seaweed in a deeply flavorful broth infused with white miso paste. With just 10 minutes of prep time and a quick 15-minute cook, this soup is perfect for busy weeknights or as a light, satisfying starter. Garnished with fresh scallions and optionally enhanced with a splash of soy sauce, each bowl offers a harmonious blend of earthy, savory, and subtly sweet flavors. Vegan-friendly and packed with wholesome ingredients, Shiitake Miso Soup is a must-try recipe that brings the essence of Japanese cuisine to your table.
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Ingredients
- 6 pieces dried shiitake mushrooms
- 6 cups water
- 3 tablespoons white miso paste
- 6 ounces firm tofu
- 3 stalks scallions (green onions)
- 1 tablespoon wakame seaweed (dried)
- 1 teaspoon soy sauce (optional)
Directions
Step 1
Place the dried shiitake mushrooms in a large bowl and cover them with 2 cups of warm water. Let them soak for 20-30 minutes until soft. Once softened, slice the mushrooms thinly, and reserve the soaking liquid.
Step 2
In a medium saucepan, add 4 cups of water along with the reserved mushroom soaking liquid (strain it through a fine mesh sieve or cheesecloth to remove any grit). Bring to a gentle simmer.
Step 3
While the water is heating, cut the tofu into small cubes (about 1/2 inch) and thinly slice the scallions. Set them aside.
Step 4
Once the water begins to simmer, add the sliced shiitake mushrooms and the dried wakame seaweed. Allow them to simmer for 5-7 minutes until the wakame rehydrates and expands.
Step 5
Turn the heat down to low. Place the miso paste in a small bowl and add a ladleful of the hot soup broth. Stir until the miso paste dissolves completely, ensuring there are no lumps.
Step 6
Pour the dissolved miso mixture back into the soup pot. Be careful not to let the soup boil after the miso is added, as boiling can break down the miso's delicate flavors and nutrients.
Step 7
Gently add the cubed tofu to the pot, stirring gently so the tofu doesn't break apart. Heat for 2-3 minutes to warm the tofu through.
Step 8
Taste the soup and, if desired, add 1 teaspoon of soy sauce for extra depth of flavor. Adjust seasoning according to preference.
Step 9
Ladle the soup into bowls and garnish with the sliced scallions. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1767.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 495.6 |
| Total Fat 11.8g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2074.4mg | 0% |
| Total Carbohydrate 82.4g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 8.2g | |
| Protein 33.3g | 0% |
| Vitamin D 924IU | 0% |
| Calcium 389.3mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1371.5mg | 0% |
Source of Calories