Japanese Mushroom Miso Soup Recipe

5 from 8 votes
JUMP TO RECIPE & VIDEO

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!

Japanese mushroom miso soup in a bowl.

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

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for Japanese mushroom miso soup.
  • 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.

Japanese Mushrooms

Japanese Mushrooms.

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 MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

Let me show you how to make it. You can also watch this recipe video.

How to make Japanese mushroom miso soup step by step.
  1. Slice mushrooms.
  2. Chop daikon leaves.
  3. Put the mushrooms, daikon leaves, and dashi powder in a medium pot or saucepan.
  4. Add water.
  5. Bring to a boil on medium heat.
  6. Lower the heat and simmer for 2 minutes.
  7. Turn off the heat and add miso using a miso measuring whisk (if you have it).
  8. Stir gently until it dissolves.

Serve

Japanese mushroom miso soup in a bowl.

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!

Helpful Tips

  • 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

Miso measuring whisk with miso paste.

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!

Storage

Miso soup in a glass jar.

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.

Vegan Adaptable

Kombu dashi powder and vegan dashi.

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.

Variations

Miso soup ingredients variations.

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
  • Moyashi
  • 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:

Dive Deeper into the World of Miso Soup!

Tofu miso soup ingredients illustration.

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

FAQ

What is miso soup usually made of?

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.

Why is miso soup not vegan?

Because we usually use katsuobushi (bonito) dashi for miso soup. But you can easily make it vegan using kombu dashi.

How often do Japanese eat miso soup?

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!

Japanese mushroom miso soup in a saucepan.

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Also, feel free to leave comments if you have any questions. I love hearing from you!

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More Recipes You Might Like

Japanese mushroom miso soup in a bowl.

Japanese Mushroom Miso Soup Recipe

5 from 8 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: Juri Austin
Make your own authentic, delicious and easy mushroom miso soup in 10 minutes! This cozy yet healthy soup will keep you warm on those chilling mornings!

Equipment

  • 1 Medium saucepan , 18cm (7 inches)
  • 1 Miso measuring whisk

Ingredients

  • 2 c Mushrooms, 100g/3.5oz, see note *1
  • 1/2 c Green leaves, 30g/1oz, see note *2
  • tsp Dashi powder, 5g
  • 3 c Water, 720ml
  • 2 Tbsp Miso paste, 36g, 1.3oz

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g
Course: Soup
Cuisine: Japanese
Keyword: tofu miso soup
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2 Comments

  1. 5 stars
    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. 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!