by Jaden | Appetizers/Bites, Asian, Main Course, Mushrooms, Recipes, Soup | 42 comments
Jump to Recipe Print Recipe
If you’re craving savory Japanese flavors, then this Miso Soup with Mushrooms and Tofu will hit the spot! Miso soup, fortified with egg, silky mushrooms, tofu and whatever leafy greens – so good!
Why This Miso Soup With Mushrooms Is So Good
- An easy miso soup that’s filled with goodness.
- Hearty but fresh.
- Adapt with all kinds of greens.
- Great if you’re craving Japanese flavors in a hurry!
Ingredients
- Tofu
- Mushrooms
- Leafy vegetables
- Egg
- Green onion
If using Miso & Easy
- Water
- Miso & Easy
If using miso paste
- Dashi of vegetable broth
- Miso paste
How To Make Miso Soup With Mushrooms And Tofu – Step By Step
- In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.
- If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
- If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.
Miso Soup For Breakfast
As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast.
They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking). You should see my boys’ faces when they woke up on Sunday and realized Uncle Todd and Auntie Diane were gone….(sigh) back to cold cereal and boring eggs.
But the ONE thing I will eat in the morning is 10-minute miso soup. Okay, sometimes I like Ochazuke for breakfast too (but that’s for another post). My body craves savory Japanese flavors in the morning and miso soup, fortified with egg, mushrooms, tofu and whatever leafy greens I have will hit the spot.
What Type Of Miso Is Best?
I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. It’s a brand new product.
If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.
What Is Dashi?
Dashi is Japanese soup base that’s made from bonito fish. Instead of using chicken, vegetable or beef broth (in soups and in cooking dishes), Japanese recipes will call for dashi broth instead. You can make it from scratch, with a piece of kombu (dried seaweed) and dried bonito flakes; or use instant dashi powder (which is what I use)
But if you don’t have dashi, just use vegetable broth instead.
Miso Soup With Mushrooms And Tofu And Whatever!
As for the other ingredients, it’s simple. And flexible. Whatever fresh mushrooms you have (below I have Japanese mushrooms), whatever leafy greens you want (spinach, bok choy, napa cabbage) and whatever firmness of tofu you want.
Top Tips For This Miso Soup With Mushrooms
- Use whatever kind of leafy vegetables you like.
- If you can’t get hold of dashi use vegetable broth.
- Top with green onions and serve immediately.
Check Out These Other Delicious Soups
- Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce
- Vietnamese Pho Recipe: Beef Noodle Soup
- 15 Minute Udon Noodle Soup with Miso
- Chinese Bird’s Nest Soup Recipe
Have you tried this Miso Soup with Mushrooms and Tofu? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Tofu and Mushroom Miso Soup
Jaden Hair
If you're craving savory Japanese flavors, then this Miso Soup with Mushrooms and Tofu will hit the spot! Miso soup, fortified with egg, silky mushrooms, tofu and whatever leafy greens - so good!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 5 minutes mins
Total Time 7 minutes mins
Course Soup
Cuisine Asian
Servings 4 servings
Calories 103 kcal
Ingredients
- 6 ounces tofu cubed
- 4 ounces fresh mushrooms sliced
- handful of leafy vegetable chopped
- 1 egg whisked
- 2 tablespoons chopped green onion
If using Miso & Easy:
- 4 cup s water
- 4 tablespoons Miso & Easy
If using Miso Paste:
- 4 cups dashi or vegetable broth
- 4 tablespoons miso paste
Instructions
In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.
If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.
Nutrition
Calories: 103kcalCarbohydrates: 13gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 41mgSodium: 2276mgPotassium: 177mgFiber: 2gSugar: 5gVitamin A: 760IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword miso soup, mushroom soup, tofu soup
Tried this recipe?Let us know how it was!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
hema khan on 9/11/21 at 10:25 am
Wow, you have beautifully decorated this post. I really appreciate it very much. People like you also exist in the world. Who share everything. And there are some people who do not share anything with anyone. I wish today’s youth wrote your kind post, thank you very much.
Reply
Rebecca Kamili'iaekaua on 5/1/21 at 4:03 pm
I spent my entire life in Hawaii…. except for the past 5 years when I moved to Austin, where there is little in the way of good “local style” food. Your Tofu and Mushroom Miso Soup hit a much longed-for spot today – I’ll continue to prepare Miso & Easy recipes to ward off homesickness and cravings for Asian food.Mahalo nui!
Reply
Serenitk on 4/2/20 at 2:52 am
See Also1-Step, Fail Proof Prime Rib Roast Recipe | Steamy KitchenBobby Flay's Crispy Coconut Scallion Rice Recipe • Steamy Kitchen Recipes GiveawaysPot-O-Gold Slime Recipe - Momdot.comPan-Fried Lemon Ricotta Gnocchi • Steamy Kitchen Recipes Giveaways
We ended up using chicken bone broth with miso paste/sh*take mushrooms/tofu/spinach for this recipe and the whole house enjoyed! The egg was a nice addition!Reply
Jaden on 4/6/20 at 3:15 pm
Thank you so much! Jaden
Reply
Marybeth on 1/16/18 at 11:56 pm
The eggs were an awesome addition I haven’t seen in other miso related recipes! Being a Weight Watchers Freestyle member, this was delish and most appreciated! I substituted the kale, random shrooms and leeks I had on hand, and it was still super tasty. Very flexible & healthy recipe – thank you!Reply
Deborah on 6/19/16 at 3:02 pm
I am not so much a fan of tofu used this way, would adding baked tofu to this soup work as well?
Congratulations on a very well put together site !
Reply
Jaden on 6/20/16 at 3:27 pm
Absolutely!
Reply
Janice on 2/26/16 at 1:59 pm
I just made this for lunch for my miso-loving kid who’s home sick today. It was a big hit. I didn’t have dashi, so it was the veggie broth version, with chard for the leafy green. We really liked it with the egg, and I could definitely see doing this for breakfast sometime soon. Thanks!
Reply
Rachel on 3/27/15 at 10:10 am
I just made this and it was delish! Thanks for tonight’s dinner recipe.
Reply
Ashley on 12/15/14 at 3:18 pm
If we want to skip the egg in this recipe, would removing it change the flavor much? From what I can tell, it’s just added in for extra protein, but I’d rather leave it out. Would the soup still turn out okay?
Reply
Jaden on 12/15/14 at 9:34 pm
Yes, feel free to leave it out 🙂
Reply
Sir Douglas on 4/9/12 at 2:08 pm
I woMulder enjoy Miso Soup more if it were not so salty tasting.
Reply
Rosalba Cousey on 4/7/12 at 11:05 am
Wo du nur immer diese Informationen her hast. Besten dank, gut berichtet.
Reply
AgentLaurel on 2/29/12 at 1:21 pm
I didn’t think miso paste ever had fish in it. I have a container of Cold Mountain white miso in my fridge and it contains only vegetable products.
Reply
Michelle on 2/26/12 at 7:37 pm
I’d love to make this, but I’m a vegetarian and I don’t eat any meat products, including stock and pastes. I looked up miso paste online and every one I found had fish in it. Any idea where I can find vegetarian miso paste? Thanks!!
Reply
Shelly Grubman on 2/22/12 at 3:23 pm
Yum! I’ve been on a miso soup kick for breakfast. I like to soft boil an egg for about 6 minutes. Then, after mixing up the miso paste with hot water, I throw in a handful of spinach into the hot soup along with the egg sliced in half. Finally, I sprinkle a little cayenne pepper on top to give it a little heat. Delicious!
Reply
Sandle on 2/22/12 at 10:13 am
I need to make this for my husband. He absolutely loves miso soup and actually orders it for breakfast when he is out of town for business.
Reply
llou on 2/20/12 at 2:01 pm
Please explain all the different types of miso in oriental groceries and which type to choose for miso soup. I like the light beige miso soup most. Is one tablespoon per cup water the right proportion? What are the other types used for?
Reply
Jen Laceda on 2/20/12 at 1:27 am
looks so refreshing. i need a sip of this soup / broth! perfect for a cold, Canadian winter’s day.
Reply
Ranjani on 2/16/12 at 11:33 pm
Looks awesome! I especially love the idea of having this for breakfast
Reply
Cookin' Canuck on 2/16/12 at 3:03 pm
I love the taste of dashi and would happily slurp up this soup any time of day. of course, it was being served at breakfast, I might have to find a way to work some bacon into the mix. Can’t resist the bacon. Ever.
Reply
Lyndsey@TheTinySkillet on 2/16/12 at 11:28 am
I would love this in the morning…I too like a savory breakfast. I have been using miso a lot lately, another good recipe to try it in!
Reply
Traci on 2/16/12 at 10:40 am
Miso is absolutely delicious and has been making a comeback for it’s health benefits. While traditional Japanese Miso w/tofu and seaweed is my favorite, I am in love with this variation too!
Reply
Connie O on 2/15/12 at 11:08 pm
I am so sad! The closest place I can buy Miso & Easy is 50 miles away. Our local Cost Plus World Markets don’t carry it in the big city of Portland apparently.
Okay so I just need to try this using regular miso. Looks yummy!
Reply
Diane W on 2/15/12 at 8:24 pm
I’m with you! love this soup. I haven’t make it in a while I will be sure to try your version. Thanks for sharing!
Reply
Ariane @ Bitchetarian on 2/15/12 at 5:37 pm
I thought I was the only “miso in the morning” person! I am with you – for some reason Japanese food is what I crave in the AM – thanks for making me feel a little more normal.
Reply
Tony Rose on 2/14/12 at 8:16 am
This soup looks great I’m going to try it, not for breakfast though. I’m a breakfast chef and a master of the egg.
Reply
Lana on 2/14/12 at 2:05 am
There is something very comforting in eating miso soup first thing in the morning. I am not a breakfast person, either, but I make breakfast every day for my girls. I wish that miso soup becomes the part of our routine, as I usually have all the ingredients at hand (and if not, there are two Asian supermarkets in the neighborhood! I love living in SoCal!)
Reply
Pette on 2/13/12 at 10:43 pm
my mom always make a miso soup for me
i will tell my mom to make one fore me later 🙂 for another flavor.Reply
Family Foodie on 2/13/12 at 7:42 pm
This looks amazing! I love soup and since I am sick today….I am really craving this right now!
Reply
Reem | Simply Reem on 2/13/12 at 1:29 am
Simply and delicious… I am sure if eaten at breakfast it will start the day just right…
I can eat this anytime, right now!!!
yumm..Reply
Ann on 2/11/12 at 8:10 pm
How delicious and how COOL that you’re developing recipes for a product! Newest follower here ~ thanks!
Reply
Julie Gettys on 2/11/12 at 11:52 am
Great soup. I had it this morning for breakfast. I took all the extra ingredients and put them in baggies ready to dump into a small pot and fix for breakfast without thinking much. It is a delicious soup, hearty and healthy. Learned of you on my Zite magazine on my iPad. Thanks, Julie
Reply
healthy cooking oil on 2/11/12 at 3:07 am
Simply it look like water. Does it have taste.
Reply
Engineers Love Cooking on 2/10/12 at 10:34 pm
Nice page, lots of information and guide. You and your friend are invited to visit my blog for recipes at http://cooking-engineer.blogspot.com/ All are welcome. Thanks
Reply
Alaiyo on 2/10/12 at 7:34 pm
You have wonderful timing! I was just at the market last weekend looking for Dashi and didn’t find it. I found “Miso and Easy” on Amazon.com but I already have miso paste, vegetable broth, and most of the other ingredients you mentioned in your recipe. I’m excited because as soon as I finish posting. I can make the soup. Talk about immediate gratification! Thanks!
Reply
Deanna on 2/10/12 at 4:35 pm
Breakfast is my favorite meal of the day, but I am so lazy about making it. Thank god for microwave poached eggs. Best idea ever.
Reply
Heidi on 2/10/12 at 2:55 pm
We gave homemade dashi over NY and it was a disaster thanks to me using dried seaweed instead o kombu. Duh! I CRAVE miso and tofu anytime
of day and this will totes rock the socks off my instant miso packets.Reply
Bev Weidner on 2/10/12 at 2:31 pm
And coffee! Are you still on the search for the best of the best or have you settled on Folgers per your fancy friend’s advice? 😉
Reply
elizabeth @ chronic venture on 2/10/12 at 2:07 pm
yumm yes please!!
Reply
Steve on 2/10/12 at 1:41 pm
This looks great, I just wish Miso & Easy was sold somewhere nearby. The website shows the closest place to me is 100 miles away, and I don’t think I’d need the case of 6 from Amazon.
Reply
Adeana on 2/10/12 at 1:01 pm
I make this almost every night for dinner. I suggest adding some lime juice and ginger. I usually use whatever is in the ‘fridge, which is usually mushrooms, bak choy, red bell pepper, leek, and bean sprouts. Yum!
Reply
Trackbacks/Pingbacks
- Korean Beef Rice Balls + Cucumber Sushi Rolls { + A Weeks Worth of Meals} - […] 9/20/2014 (this menu is for lunch) Korean Rice Balls Cucumber Sushi Miso Soup(no mushrooms, no eggs) […]
- Living Fit Mommy: Healthy Recipe of the Week | Living Fit Mommy - […] said, I stumbled across the gem below—courtesy of a Greatist post—and I’m determined to give it a whirl sooner…
- 5 Nights of Delicious Vegetarian Meals: Week 2 | Farm Fresh Family - […] 3. Tofu Mushroom Miso Soup from Steamy Kitchen […]
- by the millers » What We Ate Wednesday, er Thursday - […] and as you all know, I was ready to try something different! This was simple and delicious. I used…
- 53 Healthy and Flavorful Recipes to Make with Tofu | Complete Recipe - [...] Tofu and Mushroom Miso Soup What to Use: Your choice! This delicate soup combines tofu, mushrooms, leafy vegetables, green…
- Striped Mushroom Omelet « Plate Tectonics - [...] Miso is a thick paste made fromfermentedsoy beans used to flavor and thicken sauces, soups, and spreads. It’s really…
- Tofu and Mushroom Miso Soup « catsandcarnations - [...] https://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html Servings: 4 Prep Time: 2 minutes Cook Time:5 [...]
- Pamela Salzman :: miso soup - [...] day I photographed this soup, Mr. Picky asked for soba noodles, so I tossed a few into his bowl.…
