Miso Soup with Silken Tofu, Shiitake Mushrooms, and Greens Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
