Miso Soup with Silken Tofu, Shiitake Mushrooms, and Greens Recipe

Introduction

Miso soup is a comforting and nourishing Japanese classic that’s simple to prepare at home. This recipe features fresh leeks, shiitake mushrooms, and silky tofu, balanced with the rich umami flavors of miso and kombu. It’s perfect as a light meal or a starter to any dinner.

Ingredients

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 1 tablespoon olive or sesame oil
• 6 cups broth (veggie, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (or GF liquid amino acids), more to taste
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; white preferred)
• Salt and pepper to taste
• 2–3 cups chard, bok choy, or baby spinach (torn or cut into bite-sized pieces)
• 1 package extra-firm silken tofu (or crispy tofu, see notes)
• Garnishes: sliced scallions, furikake, toasted sesame seeds, toasted sesame oil
• Optional additions: ½ cup reconstituted wakame seaweed (chopped) or ½ teaspoon bonito granules (not vegan)

Instructions

1. Step 1: Slice the leek in half lengthwise, then cut the white and light green parts into thin half-moons. Place the slices in a strainer and rinse well to remove any grit.
2. Step 2: Heat the oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms (discard the stems). Sauté for 6–8 minutes until softened and fragrant.
3. Step 3: Pour in the broth. If not using dashi broth, add the kombu sheet to the pot (remove before serving). Add wakame if using. Bring to a simmer and cook for 7–10 minutes. Season with soy sauce and mirin.
4. Step 4: While the soup simmers, prepare the tofu. Carefully open the silken tofu package, drain, and place the block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among four bowls. Sprinkle with scallions, sesame seeds, and a drizzle of toasted sesame oil.
5. Step 5: Scoop out ½ cup of warm broth and whisk it with the miso paste in a small bowl until smooth. Set aside.
6. Step 6: Add the greens to the simmering soup and stir for about 1 minute until just wilted. Turn off the heat.
7. Step 7: Pour the miso mixture into the pot. Avoid boiling the soup after adding miso to preserve its beneficial bacteria.
8. Step 8: Taste the soup and adjust seasoning with salt and pepper. If the broth is too salty, add a splash of water. Once balanced, it’s ready to serve.
9. Step 9: Ladle the hot miso soup over the tofu in the bowls and serve immediately.

Tips & Variations

• Use silken tofu for a smooth texture or make crispy tofu for added bite and contrast.
• If you can’t find kombu, use quality dashi broth or mushroom broth for umami depth.
• Feel free to swap greens depending on what’s fresh—spinach, bok choy, or chard all work well.
• Adding wakame seaweed or bonito granules boosts traditional flavor, but keep them optional for dietary preferences.
• To keep the soup vegan, omit bonito granules and select vegan broth options.

Storage

Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. Because miso’s probiotics can be sensitive to heat, gently reheat on low without boiling to preserve flavor and health benefits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Yes, you can use firm or extra-firm tofu if you prefer a firmer texture. Just be gentle when adding it to the soup to keep the pieces intact.

What if I don’t have dashi broth or kombu?

You can use vegetable or mushroom broth as a flavorful substitute. Adding a splash of soy sauce and miso will help create the umami richness typical of miso soup.

Miso Soup with Silken Tofu, Shiitake Mushrooms, and Greens Recipe

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4.8 from 133 reviews

This traditional Japanese Miso Soup recipe features a savory broth infused with sautéed leeks and shiitake mushrooms, enriched with flavorful miso paste and complemented by tender greens and silken tofu. Garnished with scallions and toasted sesame seeds, this comforting soup is perfect for a light, nourishing meal or appetizer.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

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Vegetables and Tofu

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 2–3 cups chard, bok choy, or baby spinach, torn or cut into bite-sized pieces
• 1 package extra-firm silken tofu (or crispy tofu if preferred)

Broth and Seasonings

• 6 cups broth (vegetable, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (or gluten-free liquid amino acids)
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red or yellow; white preferred; gluten-free if needed)
• Salt and pepper, to taste

Oils and Garnishes

• 1 tablespoon olive oil or sesame oil
• Sliced scallions, for garnish
• Furikake (optional garnish)
• Toasted sesame seeds, for garnish
• Toasted sesame oil, for drizzling

Optional Additions

• 1/2 cup reconstituted wakame seaweed, chopped
• 1/2 teaspoon bonito granules (not vegan)

Instructions

1. Prepare the Leeks: Slice the leek in half lengthwise, then slice the white and light green parts into thin half-moon shapes. Place the slices in a strainer and rinse thoroughly to remove any grit.
2. Sauté Leeks and Mushrooms: Heat the olive or sesame oil in a large pot over medium heat. Add the rinsed leeks and sliced shiitake mushrooms, discarding the stems. Sauté for 6-8 minutes until the vegetables are softened and fragrant.
3. Add Broth and Kombu: Pour in the broth of your choice. If not using dashi broth, add a sheet of kombu to the pot (to be removed later). Also add wakame seaweed now if using. Bring the mixture to a gentle simmer and cook for 7-10 minutes. Season with soy sauce and mirin.
4. Prepare Tofu: While the soup simmers, carefully open the silken tofu package using scissors to avoid crushing the tofu. Drain and place the tofu block on a cutting board. Slice the tofu into ½-inch slices, then cut into cubes. Distribute the tofu cubes evenly among four serving bowls. Sprinkle with sliced scallions and toasted sesame seeds, and drizzle a little toasted sesame oil over each bowl.
5. Whisk Miso Paste: Scoop about ½ cup of warm broth from the pot into a small bowl. Whisk in the miso paste until completely smooth. Set aside to keep warm.
6. Add Greens: Add your choice of greens (chard, bok choy, or baby spinach) to the simmering soup. Stir gently for about a minute until the greens are just wilted, then turn off the heat.
7. Incorporate Miso Mixture: Slowly pour the miso-broth mixture into the soup, stirring gently. Be careful not to boil the soup after adding the miso to preserve the beneficial bacteria in the paste.
8. Adjust Seasoning: Taste the soup and add salt and pepper as needed. Aim for a slightly salty flavor to complement the mild tofu. If the broth is too salty, dilute with a bit of water.
9. Serve: Ladle the hot miso soup over the tofu in the bowls immediately and enjoy.

Notes

• If you do not have dashi broth, kombu adds umami flavor but should be removed before serving.
• Shiitake mushroom stems are discarded as they may cause allergic reactions in some people.
• Use gluten-free soy sauce or liquid aminos for a gluten-free version.
• Tofu can be used silken or extra-firm; crispy tofu is an option for added texture.
• Do not boil the soup after adding miso paste to preserve the probiotics.
• Bonito granules add a non-vegan seafood flavor if desired.

Keywords: Miso Soup, Japanese Soup, Tofu Soup, Shiitake, Kombu, Umami, Vegetarian Soup, Gluten-Free Soup