Mushroom Miso soup is a comforting and healthy dish, packed with umami flavours and nutrients. This version, enriched with shiitake mushrooms and tofu, is perfect as a light starter or a warming bowl on a chilly day. It’s a simple recipe that captures the essence of Japanese cuisine while being quick enough for everyday cooking. At just under 100 calories per serving, this soup is not only delicious but also guilt-free.
Mushroom Miso Soup Recipe
A light, umami-rich miso soup with a vegan kombu and shiitake stock, silken tofu, fresh mushrooms and ginger. Under 100 calories a bowl.
Ingredients
- 125 g firm silken tofu
- 4 g dried shiitake mushrooms
- 6 g dried kelp (kombu)
- 2 tablespoons miso paste
- 1 spring onion, finely chopped
- 50 g fresh mushrooms (e.g. button or shiitake)
- 10 g sliced ginger
- 500 ml water
- Toasted sesame seeds, for garnish
Method
- Prepare the stock. Pour the water into a medium saucepan and add the dried shiitake and kombu. Leave to soak for 30–60 minutes to draw out their natural umami.
- Cook the broth. Place over a medium heat and bring until just about to boil. Remove the kombu and shiitake, then slice the rehydrated shiitake into thin strips.
- Add the fresh ingredients. Add the ginger, fresh mushrooms and cubed tofu, then return the sliced shiitake with the spring onion. Simmer gently for a few minutes to heat through.
- Stir in the miso. Take the pan off the heat. Place the miso paste in a small sieve, lower it into the broth and press it through with a spoon so it dissolves without lumps.
- Serve. Ladle into bowls, scatter with toasted sesame seeds and serve straight away.
Cook’s note: Never boil the soup once the miso is in. Adding it off the heat keeps the flavour delicate. Traditional dashi uses bonito (fish) flakes; this kombu and shiitake stock keeps the recipe fully vegan.
Planning a dinner party? Serve this as the opening course of a Japanese dinner party, with small plates, sake and green tea to finish.
Serve Your Miso Soup in Style
 Blue and White Japanese Rice Bowls (Set of 6) Perfect for miso soup, rice or little side dishes. Mix of floral and geometric patterns for a relaxed, restaurant-style table. |  Japanese Wooden Chopsticks & Rests Set A smart boxed set with matching rests, ideal for gifting and for dressing the table when you serve your miso soup. |
Tip: pair these bowls and chopsticks with your homemade miso soup for an easy, Japanese-inspired supper at home.
Estimated Nutritional Information (Per Serving)
Calories: ~95 kcal
Protein: 6 g
Carbohydrates: 8 g
Fat: 3 g
Fibre: 2 g
This Mushroom Miso Soup is a delightful blend of earthy, savoury, and slightly sweet flavours. Its light yet satisfying, making it a versatile option for any meal.
FAQs
What are the main ingredients in miso soup?
Traditional miso soup is made from dashi (a Japanese stock), miso paste, tofu, seaweed and spring onion. This vegan version swaps the usual fish-based dashi for a stock made with kombu and dried shiitake mushrooms, then adds fresh mushrooms and ginger.
Is miso soup just miso paste and water?
You can make a quick version with paste and hot water, but it tastes flat. The depth comes from the stock. Soaking kombu and dried shiitake for 30–60 minutes gives a rich, savoury base in very little hands-on time.
How do I make an easy miso soup?
Soak kombu and dried shiitake in water, heat until almost boiling, then remove them. Add tofu, fresh mushrooms, ginger and spring onion and simmer briefly. Take the pan off the heat and stir in the miso through a sieve so it dissolves smoothly.
Is miso soup vegan?
Not always. Traditional dashi is made with bonito (dried fish) flakes. This recipe uses a kombu and shiitake stock instead, so it’s fully vegan.
Do miso and mushroom go together?
Beautifully. Both are rich in umami, so mushrooms deepen the savoury flavour of the miso. Dried shiitake are especially good, flavouring the stock as well as the soup.
Is mushroom soup the same as miso soup?
No. Mushroom soup is usually a blended, often creamy soup, while miso soup is a light, clear broth flavoured with fermented soybean paste. This recipe combines the two: a classic miso broth with plenty of mushrooms.
Is miso soup good for you?
It’s light, at under 100 calories a serving in this recipe, and provides some protein from the tofu. Miso is fairly high in salt, though, so enjoy it as part of a balanced diet. Adding the miso off the heat helps preserve its delicate flavour.
Further Reading
- Mushroom on Toast with Walnuts and Avocado Garlicky mushrooms and toasted walnuts on sourdough, a quick, cream-free vegan breakfast.
- Easy Vegan Mushroom Pâté A rich, savoury spread for toast, crackers or a sharing board.
- Japanese Dinner Party Ideas Menus, table settings and serving ideas for a relaxed Japanese-inspired evening.
- Easy Starters Light first courses to open any dinner party.
- All Vegan Recipes Browse our full collection of plant-based breakfasts, lunches and dinners.