4.60 from 10 votes

Serves

This 10-minute mushroom miso soup is packed with flavor—perfect for chilly mornings or whenever you need a warm, comforting bowl! Give it a try!

Looking for more ideas for miso soup? Try these easy miso soup recipes!

Featured Comment

From Deann: “I made this last night and it was delicious! I love learning to cook authentic Japanese food. I used 3 mushroom varieties that were available at my local store here in the Northwest: Crimini, shiitake & oyster mushrooms. It was wonderful and I love how quick and easy it was.“

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Quick and easy Japanese miso soup, ready in under 10 minutes.
Packed with four types of mushrooms.
Perfect for warming up on a chilly day.

Miso Soup

Miso soup is a traditional Japanese soup made with dashi (a simple broth), miso paste, and additional ingredients like tofu, vegetables, and seaweed. The fermentation of miso paste gives the soup a deep, rich flavor.

Recipe Ingredients

You’ll need the following ingredients to make this mushroom miso soup:

Ingredients for Japanese mushroom miso soup.

Mushrooms: This recipe uses popular Japanese mushrooms: shiitake, shimeji, eringi, and maitake. They add a deep, savory flavor to the miso soup. Use one or mix them for extra richness!
Green Leaves: You can use any leafy greens or scallions. This recipe uses daikon leaves, but if you’re using softer greens like spinach, add them at the very end to avoid overcooking.
Miso paste: A fermented soybean paste that’s rich, salty, and packed with umami. Use either red or white miso, whichever you prefer.
Dashi (Japanese Soup Stock): The key to a flavorful broth. This recipe uses instant kombu dashi powder for a quick and convenient option.

For Vegans:

Traditionally, miso soup is not plant-based because basic dashi is made from fish. However, you can easily make it vegan by replacing fish dashi with vegan options like kombu dashi powder or homemade vegan shiitake dashi.

How To Make Mushroom Miso Soup: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Cut mushrooms.

Step 2

Put the mushrooms, green leaves, dashi powder, and water in a saucepan and bring to a boil.

Step 3

Lower the heat and simmer.

Step 4

Turn off the heat, add the miso paste, and stir gently until fully dissolved.

Pour the miso soup into a bowl and enjoy its delicious flavors!

Recipe Tips

Add miso paste after turning off the heat – Boiling miso can weaken its flavor, so stir it in at the end for the best taste.
Adjust to your liking – Add more miso for a richer broth or less for a lighter taste.

What To Serve With

You can serve your soup with Japanese rice and other traditional dishes to give it a more authentic feel. Here are some recipes you might want to try: Japanese Steamed Rice, Japanese Teriyaki Tofu and Mushrooms, Japanese Napa Cabbage Coleslaw, and Nori Tamagoyaki.

Dive Deeper into Miso Soup!

To learn more about miso soup, you can explore these articles:

Want more Japanese Plant-Based Ideas?

Get 10 Easy
Vegetarian recipes

Japanese mushroom miso soup in a saucepan.

More Miso Soup Recipes You Will Love

Leave a Rating!

I hope you enjoy this miso soup with mushrooms! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Hearty Japanese Mushroom Miso Soup

4.60 from 10 votes

Prep: 5

Cook: 5

Total: 10

Servings:

Author: Juri Austin

This 10-minute mushroom miso soup is packed with flavor—perfect for chilly mornings or whenever you need a warm, comforting bowl! Give it a try!

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Equipment

Medium saucepan
Miso Muddler

Ingredients

Instructions

Preparation: Slice mushrooms and chop green leaves.
Bring to a Boil: Put the mushrooms, daikon leaves, dashi powder, and water in a saucepan and bring to a boil on medium heat.
Simmer: Lower the heat and simmer for two minute.
Add Miso Paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.

Notes

Storage: Let the soup cool, transfer to a glass jar, and refrigerate for up to 3 days.
Always add miso paste after turning off the heat. If you boil the miso, you will lose the nice flavor.
Adjust the amount of miso paste to suit your taste. For a richer broth, use more miso paste.
This recipe uses daikon leaves, but you can substitute spinach, komatsuna, or scallions. If using soft greens like spinach, add them at the very end to avoid overcooking.

Video

Nutrition

Serving: 1servingCalories: 36kcalCarbohydrates: 6gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

4.60 from 10 votes (7 ratings without comment)

9 Comments

Denice E says:

Jul 25, 2026 at 5:17 PM

I have question I never made this ,but I want to try this vegan onion mushroom soup nothing else but not sure what I should use I like little salty and sweet need know which broth, right kind miso and want to make it easy and simple what you recommend be hearing from you soon has to be gluten free I need your help if you know which is best thanks

Denice

1. Juri Austin says:
  
  Jul 26, 2026 at 5:58 AM
  
  Thank you for your question! If you want to make an easy vegan onion and mushroom miso soup that is a little salty and sweet, I recommend using kombu dashi or a simple vegetable broth. For the miso, red miso is a good choice if you want a deeper and saltier flavor. If it’s too bold, you can use a mix of white miso and red miso.
  
Thuya Puffinsdottir says:

Jul 22, 2026 at 8:53 PM

Green leaves??? Your recipe calls for green leaves. How vague and unhelpful; are we to use celery leaves, maple tree leaves, lettuce, or rhubarb leaves? Please, do tell.

1. Juri Austin says:
  
  Jul 24, 2026 at 4:40 AM
  
  Thank you for pointing that out. You’re right, “green leaves” was not clear, and I’m sorry for the confusion. I’ve updated the wording to make it clearer. Daikon leaves, spinach, komatsuna, or scallions will work well.
  
Rafał says:

Nov 9, 2024 at 8:04 PM

Hi, I have a question, I can choose between dashi in sachets with dried ingredients and miso paste with dashi extract, what do you recommend?
And the soup is delicious, thank you 🙂

1. Juri Austin says:
  
  Nov 12, 2024 at 9:09 AM
  
  Hi Rafał, thank you for your comment! I recommend using a dashi sachet rather than miso paste with added dashi. Miso already has a rich, natural umami flavor, but most miso paste with added dashi includes artificial flavors or colors to mimic authentic miso. For a more genuine taste, opt for pure miso and add dashi separately.
  
  1. Rafał says:
    
    Nov 13, 2024 at 2:18 PM
    
    Thank You! 🙂
Deann says:

Jan 1, 2024 at 4:19 AM

I made this last night and it was delicious! I love learning to cook authentic Japanese food. I used 3 mushroom varieties that were available at my local store here in the Northwest: Crimini, shiitake & oyster mushrooms. It was wonderful and I love how quick and easy it was. I will be trying more miso soup varieties since I have a large container of miso. I love your website. Thank you for sharing your culture through food. I visited Tokyo a few years ago and I love Japan!

1. Juri Austin says:
  
  Jan 1, 2024 at 7:28 AM
  
  You are very welcome! Thank you for your nice comment, Deann! I’m so happy to hear you enjoy the recipe and my website. I wish you a wonderful new year!