Hearty Mushroom Miso Soup
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 miso soup recipes? Try my Wakame Miso Soup, Tofu Miso Soup, or Daikon Miso Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this mushroom miso soup:

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!
Dive Deeper into Miso Soup!

To learn more about miso soup, you can explore these articles:
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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
Print Pin SaveEquipment
- Medium Saucepan 16cm (7 inches)
- Miso Muddler
Ingredients
- 1-2 cup Mushrooms
- ½ cup Green Leaves
- 1½ tsp Dashi Powder,
- 3 cup Water
- 2 Tbsp Miso Paste
Instructions
- Preparation: Slice mushrooms and chop green leaves.
- Bring to a Boil: Put the mushrooms, green 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.
Video
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.
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 🙂
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.
Thank You! 🙂
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!
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!