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!
Miso soup is a traditional dish made from miso paste and is an everyday staple in the Japanese diet.
Mushrooms are an excellent addition. They provide a firm texture and rich umami flavor that enhances the soup!
I hope this simple Japanese soup will please your family and friends!
- This recipe is for you if:
- You love mushroom miso soup.
- You want to make mushroom miso soup.
- You are looking for easy mushroom miso soup 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 mushrooms
- Ready in under 10 minutes
- Japanese ingredients explained
- Easy to adapt for vegan/vegetarian
How to make miso soup
First, let me briefly walk you through how to make miso soup before diving into the recipe.
The traditional miso soup is made from three basic components:
- Miso paste
- Dashi (soup stock)
- Ingredients of your choice (such as vegetables and tofu)
I will give more details about each component in the following section.
And how to make it is so simple and easy as follows:
- Step #1 - Cut ingredients
- Step #2 - Add dashi (soup stock)
- Step #3 - Bring to a boil and simmer
- Step #4 - Add miso paste and dissolve
Did you get the idea? Great! Let's move on to the ingredients!
Here are the ingredients (amounts are in the recipe card below).
See more details on each ingredient below.
There are so many variations of mushrooms in Japan. They are healthy and rich in dietary fiber and Vitamin D.
You can use any mushroom. I used shiitake, eringi, shimeji, and maitake mushrooms in this recipe to show you different types of Japanese mushrooms.
Pick a mushroom you are familiar with, or try a new one from the list below.
You can use any green leaves or scallion. I used daikon leaves in this recipe. I cook them with mushrooms as they are firm, but if you use soft leaves like spinach, it's better to add them after boiling water.
Dashi powder (Soup stock)
Dashi (soup stock) plays an important role that giving miso soup its unique flavor and aroma.
We use these ingredients for making dashi in Japanese cooking. They are used by themselves or combined together.
- Katsuobushi (Bonito flakes)
- Kombu seaweed (Kelp)
- Shiitake mushroom
- Niboshi (Baby anchovy)
Here are variations of Dashi powder:
- Kombu dashi powder - made from Kombu seaweed. It's vegan. The flavor is mild.
- Katsuobushi dashi powder - made from katsuobushi (bonito flakes), kombu, and shiitake mushroom. This brings a well-balanced umami flavor.
- Niboshi dashi powder - made from niboshi (baby anchovy), katsuobushi (bonito flakes), kombu, and shiitake mushroom. It has a more intense flavor than the other two.
Choose the one suit your personal preference, but if you are not sure, pick katsuobushi dashi which is standard for miso soup. I picked kombu dashi in this recipe.
Homemade dashi soup
It's easy and quick to use store-bought dashi powder, but homemade dashi soup makes your soup more delicious.
Dashi recipes - How to make it from scratch
- Vegan dashi (Shiitake mushrooms and kombu seaweed)
- Awase dashi (Katsuobushi and kombu seaweed)
- Niboshi dashi (Baby anchovy)
Niboshi is my favorite. When you have time, try these recipes!
Miso paste is traditionally made from 3 ingredients, soybeans, koji rice, and salt.
The fermentation process will take six months to 2 years to make delicious miso with umami and sweetness, but some of the products are out in a much shorter time.
That miso contains additives to fake the deep flavor and control the quality, which doesn't have an authentic taste. Miso paste is the key ingredient in miso soup, so I recommend picking genuine products like this miso paste.
Homemade miso paste
In the old days, each household makes its miso paste at home. Nowadays, buying it at a store is more common, but I prefer homemade miso!
The right (fermented 8 months) is my mother's miso (I use it in this recipe), and the left (18 months) is mine.
As you can see, the color changes as fermentation go by. It gets much darker. It also changes the taste to be less sweet.
The good thing about homemade miso is that you can tweak the taste to your liking, and it's fun! If you are curious about homemade miso, please let me know in the comment below!
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 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.
That's it! Miso soup is best enjoyed when it's hot, so serve it immediately!
By the way, we use these types of Miso soup bowls (Owan in Japanese) for serving miso soup. Maybe it's just me, but the miso soup tastes better when eaten in this bowl!
- 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 to 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 leftovers, 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 to 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
- Green beans
- 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
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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- Summer Vegetable Miso Soup
- Japanese Napa Cabbage Soup
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.
Japanese Mushroom Miso SoupPrint Pin Rate
- Preparation: Slice mushrooms and chop daikon 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.
- 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 which are firm in this recipe. If you use soft leaves like spinach, it's better to add them after boiling water.