Make your own authentic, delicious, and easy Japanese mushroom miso soup in 10 minutes! This cozy yet healthy soup will keep you warm on those chilling mornings!
Miso soup is a beloved traditional dish in Japan and is enjoyed as an everyday staple in many households. Adding mushrooms to the soup is an excellent idea as it can provide a unique texture and rich umami flavor that perfectly complements the miso paste.
With its simple ingredients, this flavorful soup is sure to be a hit with your family and friends. Give it a try, and enjoy miso soup’s warm and comforting taste!
- This recipe is for you if:
- You love Japanese miso soup.
- You want to make mushroom soup.
- You are looking for an easy mushroom recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!
About This Recipe
- Simple Japanese miso soup recipe
- Use four types of Japanese mushrooms
- Ready in under 10 minutes
- Japanese ingredients explained
- Easy to adapt for vegan/vegetarian
Here are the ingredients (amounts are in the recipe card below).
- This recipe uses Shiitake, shimeji, eringi, and maitake mushrooms. Whether you prefer one variety or a delightful blend of all, these mushrooms will add heartiness and flavor to your soup. (See more below)
- 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 (Learn more about what miso paste is).
- Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. You can choose from various dashi options such as awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi (find more in What is dashi). I simplify the process in this recipe by using store-bought kombu dashi powder (plant-based dashi) in this recipe.
- Green leaves – You can use any leafy greens. Firm leaves like daikon leaves, which I use in this recipe, can withstand longer cooking times, while soft leaves like spinach should be added after boiling water to preserve their texture and color.
There are so many variations of mushrooms in Japan. They are healthy, rich in dietary fiber and Vitamin D, and great ingredients for savory miso soup. Pick a mushroom you are familiar with, or try a new one from the list below.
- Shiitake mushrooms
- Eringi mushrooms
- Shimeji mushrooms
- Maitake mushrooms
- Enoki mushrooms
- Hiratake mushrooms
- Kikurage mushrooms
- Nameko mushrooms
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Let me show you how to make it. You can also watch this recipe video.
- Slice mushrooms.
- Chop daikon leaves.
- Put the mushrooms, daikon leaves, and dashi powder in a medium pot or saucepan.
- Add water.
- Bring to a boil on medium heat.
- Lower the heat and simmer for 2 minutes.
- Turn off the heat and add miso using a miso measuring whisk (if you have it).
- Stir gently until it dissolves.
Serve immediately while it’s still hot! For an authentic Japanese touch, serve it in a small bowl called an “owan” and savor the tasty goodness!
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the nice flavor.
- It’s easy to add miso paste with a whisk (see below).
Miso Measuring Whisk
This Miso measuring whisk is a MUST tool for making miso soup.
You can easily measure and scoop miso paste. All you need to do is put this whisk into the miso container and turn it around! Plus, you can put the whisk into the soup directly to dissolve the miso.
I love it so much! I highly recommend having this simple tool if you make miso soup often!
Fresh miso soup is the best, but if you have leftover soup, let it cool and keep it in the fridge. Transfer the soup to a glass jar and store it in the fridge. It will be good for 2-3 days.
I don’t recommend putting it in the freezer because freezing and thawing change the flavor of the soup.
Is miso soup vegan? No, because miso soup’s essential ingredient is dashi, usually made from fish.
But it’s easy to make it vegan using vegan dashi. You can use kombu dashi powder or make vegan dashi (Shiitake mushroom and kombu seaweed) from scratch. Just replace regular dashi with them, and you will have a vegan miso soup.
Ingredients for miso soup are limitless, so we don’t get bored eating it every day. Here are other ingredients you can add to mushroom miso soup:
- Wakame seaweed
- Silken tofu
- Firm tofu
- Bok choy
- Green onions
- Spring onions
- Fresh ginger
And many more!
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:
- Mushroom Miso Soup
- Japanese Steamed Rice
- Japanese Teriyaki Tofu and Mushrooms
- Japanese Napa Cabbage Coleslaw
- Nori Tamagoyaki
Dive Deeper into the World of Miso Soup!
To learn more about miso soup, you can explore these articles:
- What is Miso Soup? A Quick Guide to This Classic Japanese Dish
- How Long Does Miso Soup Last? Tips For Storing Miso Soup
- What Does Miso Taste Like? Exploring The Japanese Flavor
- 8 Easy Japanese Miso Soup Recipes You’ll Love
Miso soup is made from three basic components: Miso paste, Dashi (soup stock), and Ingredients of your choice. The most common ingredients are tofu, scallions, and wakame seaweed.
Because we usually use katsuobushi (bonito) dashi for miso soup. But you can easily make it vegan using kombu dashi.
Miso soup is a daily staple in Japan. It depends on the family, but I make it almost every day, and we eat it a couple of times a day.
Thanks For Stopping By!
Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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- Daikon Miso Soup (Niboshi Dashi)
- Japanese Napa Cabbage Soup
Japanese Mushroom Miso Soup RecipePrint Pin Save
- Preparation: Slice mushrooms and chop daikon 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.
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you want to try making dashi from scratch, here are the recipes: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine)
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
- *1 – You can use any mushroom. I used shiitake, eringi, shimeji, and maitake mushrooms in this recipe to show you different types of Japanese mushrooms.
- *2 – You can use any green leaves or scallion. I used daikon leaves in this recipe. If you use soft leaves like spinach, they should be added after boiling water.