Easy Miso Soup Recipe | 10-Minute Tofu Mushroom Soup
A light, savory Japanese-style soup made with miso, tofu, mushrooms, seaweed, and greens that comes together in just minutes.
Servings: 4 bowls
Ingredients
- 1 packet dashi powder
- 4 cups water or dashi stock
- 1 tbsp miso paste
- 1 pl tofu cubed
- 1 bunch mushrooms
- seaweed
- fresh greens
- spring onions or scallions chopped
Instructions
- Bring the water or light stock to a gentle simmer in a pot.
- Add the mushrooms and cook for a few minutes until softened and fragrant.
- Add the tofu and seaweed, then let everything warm through gently.
- Add the fresh greens and cook just until wilted.
- In a small bowl, dissolve the miso paste with a little warm broth from the pot. Stir until smooth.
- Lower the heat, then add the dissolved miso mixture back into the pot. Stir gently to combine. Do not let the soup boil once the miso is added.
- Finish with chopped spring onions or scallions, then serve warm.
Notes
- Do not boil the miso after adding it, or the flavor can become harsher and less delicate.
- Soft tofu works beautifully here, but firmer tofu can also be used if that is what you have.
- Use mushrooms with good flavor like shimeji or button mushrooms for an easy home version.
- If you want a heartier bowl, add more greens or serve it with rice on the side.
- This is a great clean-out-the-fridge soup for small amounts of vegetables that still work with a light broth.