This easy Miso Soup with Mushroom recipe is a comforting, warming bowl, perfect for a midweek dinner. All you need is vegetable broth, white miso paste, shiitake mushrooms, and any other add-ons you'd like. It's a personal favourite when I've had a rough day, so I hope you enjoy it!
For this miso mushroom soup, I've added in extra firm tofu cubes and garnished the soup with scallions, cilantro, chillies, and a homemade garlic and ginger fried oil.
Miso can be a bit of an intriguing ingredient for many, so if that's you and you're looking for ways to use it, check out my viral sticky miso eggplant recipe or my creamy udon with miso mushrooms recipe.
For more noodle soups (to sooth you on a winter's day), two of my favourites are my tomato egg drop noodle soup recipe and my 15-minute spicy beef noodle soup.
About Emily's Recipe
Texture: This recipe includes udon noodles in it, but if you were to make the soup without the noodles, then imagine a brothy soup with chewy bites of mushrooms and tofu.
Taste: umami-rich from the shiitake mushrooms, saltiness from the miso, and a warm earthy flavour from the tofu and the vegetable broth.
Ease: Literally, one of the easiest recipes you can make. It's all made in one pan and comes together in less than 10 minutes.
Top Tips: 1. there are two main types of miso paste, white miso and red miso. I personally prefer white miso as it's more mild in flavour. Red miso is far stronger and umami-rich. Feel free to try both of them and see which one you prefer! 2. if you'd like the tofu to be even more flavorsome, leave to marinate in the fridge overnight in a miso and soy sauce mixture. You could also air fry the cubed tofu for a different crunchy texture. 3. cook the noodles in the broth, as they'll absorb the miso flavour and taste delicious.
Would I make this again? Oh yes! It's perfect for when I'm not feeling great and I need a soothing miso soup!
Ingredients and Substitutions
Miso: we're using white miso for this recipe, but feel free to use red miso or a mixture of the two if you prefer that.
Vegetable broth: I'm using a stock cube with 800ml water, but if you have fresh vegetable broth, that would be great! You can also use chicken broth if you'd prefer.
Mushrooms: I'm using shiitake mushrooms, but to best help your gut microbiome (if you're ill), I'd recommend buying an assortment of mushrooms for diversity.
Tofu: extra firm tofu is a high protein great addition to this miso mushroom soup. You can also use silken tofu if you'd like which is softer.
Garnish: for garnish, you'll need scallions (spring onion), red chilli, cilantro (coriander), and then we're also making a garlic and ginger oil.
Step by step instructions
Step 1: Begin by slicing your tofu into cubes and your mushrooms into slices.
Step 2: Place a large pot on medium heat and add in the vegetable broth followed by the miso paste. Whisk until the broth has no lumps.
Step 3: Add the mushrooms and the tofu to the soup. After 3 minutes, add the udon noodles (optional) and cook according to packet instructions.
Step 4: Meanwhile, place a small frying pan on medium heat and add in oil, garlic, and ginger. Simmer in the oil until lightly golden (around 4 minutes). Then turn off the heat and leave to cool. The garlic and ginger should turn a lovely golden brown.
Step 5: Once your noodles are cooked, serve up the miso soup with mushrooms and tofu. Garnish with the garlic and ginger oil, chillies, scallions, cilantro, and some chilli oil if you like things spicy!
What to do with leftovers
Storage: Leave the miso mushroom soup to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: You can totally freeze this soup. Place in airtight containers, label saying what the contents are and the date you made it, then place into the freezer for up to 3 months. Leave to thaw in the fridge overnight before reheating.
Reheating: Place into a saucepan on medium heat and bring to a boil. Then leave to simmer for 5 minutes.
FAQs
Absolutely, the udon noodles are added to make it a more chunky meal.
You could fry or boil chicken or beef for this miso mushroom soup.
Yes! Everything in this recipe is vegan, as long as you use vegan broth/stock.
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Easy Miso Soup with Mushroom
Ingredients
- 800ml vegetable broth
- 2 tablespoon miso more or less depending on your preference (taste as you make the soup)
- 280 g extra firm tofu sliced into cubes
- 200 g mushrooms sliced (I used shiitake mushrooms)
- 200 g cooked udon noodles or 150g of uncooked udon noodles (optional)
For garnish
- 4 garlic cloves finely sliced
- 1 inch ginger finely sliced into matchsticks
- 3 tablespoon vegetable oil
- 3 g cilantro finely chopped
- 2 scallions finely sliced
- 1 red chilli finely sliced
- 1 tablespoon chilli oil
Instructions
- Begin by slicing your tofu into cubes and your mushrooms into slices.
- Place a large pot on medium heat and add in the vegetable broth followed by the miso paste. Whisk until the broth has no lumps.
- Add the mushrooms and the tofu to the soup. After 3 minutes, add the udon noodles (optional) and cook according to packet instructions.
- Meanwhile, place a small frying pan on medium heat and add in oil, garlic, and ginger. Simmer in the oil until lightly golden (around 4 minutes). Then turn off the heat and leave to cool. The garlic and ginger should turn a lovely golden brown.
- Once your noodles are cooked, taste the soup. If the flavour isn't strong enough for you, combine more miso paste in a small bowl with some hot water until combined, then pour it into the soup and keep tasting and adding until you're satisfied! Divide into two bowls and garnish with the garlic and ginger oil, chillies, scallions, cilantro, and some chilli oil if you like things spicy!
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