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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Recipe Information
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
Instructions
In a medium pot, heat the sesame oil over medium heat. Add the grated ginger and cook for about 1 minute until aromatic.
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.
Pour in the vegetable broth and bring to a gentle simmer over medium-high heat.
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.
Add the cubed tofu and soy sauce to the pot. Simmer gently for 2-3 minutes, ensuring the tofu is heated through.
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.
Add the spinach leaves and cook for an additional 1-2 minutes until just wilted.
Ladle the soup into bowls and garnish with sliced scallions. Serve warm and enjoy.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 27.4 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1036 mg | 80% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3813 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
