Name: Mushroom Miso Soup (Japanese Shiitake, Enoki, and More!)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1-2 cup Mushrooms; ½ cup Green Leaves; 1½ tsp Dashi Powder; 3 cup Water; 2 Tbsp Miso Paste

5 from 9 votes

JUMP TO RECIPE & VIDEO

Try this authentic and delicious Japanese Mushroom Miso Soup in just 10 minutes! This comforting and healthy soup is perfect for warming up on chilly mornings!

Looking for miso soup recipes? Try my Wakame Miso Soup, Tofu Miso Soup, or Daikon Miso Soup!

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

A warm and comforting Japanese miso soup that’s easy to make.
Uses four types of flavorful mushrooms for added texture and rich umami.
Ready in under 10 minutes, perfect for a quick meal.

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. Due to the fermentation of miso paste, miso soup is not only delicious but also rich in probiotics, which help maintain your gut health.

Recipe Ingredients

You’ll need the following ingredients to make this Mushroom Miso Soup:

Ingredients for Japanese mushroom miso soup.

Mushrooms: In this recipe, shiitake, shimeji, eringi, and maitake mushrooms are used. They are healthy and great ingredients for savory miso soup. Choose your favorite, or try a new one from the list!
Green Leaves: You can use any green leaves or scallions. Daikon leaves is used in this recipe. If you use soft leaves like spinach, they should be added after boiling water.
Miso paste is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste.
Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. In this recipe, I use store-bought instant dashi powder. If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi.

For Vegans:

Traditionally, miso soup is not plant-based because 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, leaves, and 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 immediately!

Recipe Tips

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.

Storage

Fresh miso soup is the best, but if you have leftovers, let them cool and store them in the fridge. Transfer the soup to a glass jar and store it in the refrigerator. It will be good for 2 to 3 days.

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:

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Japanese mushroom miso soup in a saucepan.

More Miso Soup Recipes You Will Love

Leave a Rating!

I hope you enjoy this Mushroom Miso Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Mushroom Miso Soup (Japanese Shiitake, Enoki, and More!)

5 from 9 votes

Print Pin Save

Prep: 5

Cook: 5

Total: 10

Servings: 4

Author: Juri Austin

Try this authentic and delicious Japanese Mushroom Miso Soup in just 10 minutes! This comforting and healthy soup is perfect for warming up on chilly mornings!

Equipment

Medium Saucepan 16cm (7 inches)
Miso Muddler

Ingredients

Shop Ingredients on Jupiter

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: 3 days in the fridge.
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.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 6g | Protein: 2g

Course: Soup

Cuisine: Japanese

Keyword: mushroom miso soup

Did You Make this recipe?Please Leave a star rating!

5 from 9 votes (7 ratings without comment)

5 Comments

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!