Miso Shiitake Breakfast Soup
Start your day with a nourishing bowl of Miso Shiitake Breakfast Soup, a warm and savory dish that’s as comforting as it is energizing. This Japanese-inspired recipe combines umami-rich shiitake mushrooms, velvety soft tofu, and tender baby spinach in a soothing miso-infused broth, accented by the aromatic flavors of fresh ginger and garlic. Perfectly balanced with a hint of soy sauce and a drizzle of sesame oil, this quick and wholesome soup comes together in just 30 minutes, making it an ideal choice for busy mornings. Garnished with crisp green onions, nutty sesame seeds, and optional seaweed, it’s not only a feast for the palate but also a visually stunning meal. Packed with plant-based protein and vibrant nutrients, this comforting miso soup is the perfect way to fuel your day with warmth and vitality.
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Recipe Information
Ingredients
- 150 grams shiitake mushrooms
- 3 tablespoons white miso paste
- 4 cups vegetable broth
- 1 cup water
- 200 grams soft tofu
- 100 grams baby spinach
- 2 stalks green onions
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 inch ginger
- 1 clove garlic clove
- 1 sheet seaweed (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 pinch salt
Instructions
Clean the shiitake mushrooms and slice them thinly. Discard the tough stems if necessary.
Peel and finely grate the ginger and garlic.
Cut the soft tofu into small cubes, approximately 1 cm in size.
Slice the green onions thinly on a diagonal. Set the green parts aside for garnish.
In a medium-sized pot, heat the sesame oil over medium heat. Add the grated ginger and garlic and sauté for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until softened.
Pour the vegetable broth and water into the pot. Bring to a gentle simmer over medium heat.
Stir in the soy sauce and cook for another 2 minutes to incorporate the flavors.
Reduce the heat to low. In a small bowl, dissolve the white miso paste in a ladleful of the hot broth, stirring until smooth. Add the dissolved miso back into the pot and stir gently. Do not boil the soup after adding miso as it can alter its delicate flavor.
Add the tofu cubes and baby spinach to the soup. Let them warm through for 2-3 minutes. The spinach should wilt slightly but remain bright green.
Taste and adjust the seasoning with a pinch of salt if needed.
Ladle the soup into bowls. Garnish with the sliced green onion tops, crumbled seaweed, and a sprinkle of sesame seeds if desired.
Serve hot and enjoy this restorative and flavorful Miso Shiitake Breakfast Soup.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4542 mg | 197% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 22.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 550 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2764 mg | 59% | |
*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.
