Mushroom Miso Soup

Mushroom miso soup. Quick. Easy. Healthy. Vegan. And yes, it even tastes spectacular.

A steel wok filled with mushrooms, greens, broth, and carrots, with a wooden spoon resting inside

Mushroom miso soup. Whether you’re recovering from all that holiday excess or simply banishing a stubborn cold, this umami rich hot pot of miso, tofu, and vegetables galore is the solution. Slurp away. Angie Zoobkoff

Mushroom Miso Soup

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H, 10 M
  • Serves 6
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Ingredients


Directions

In a 5-quart (4.7 l) Dutch oven or pot set over medium heat, combine the water, carrots, and wakame. Bring to a simmer and cook for 5 minutes.

Gently stir in the tofu and mushrooms, then let it return to a simmer, about 3 minutes. Add the cabbage and return to a simmer, about 3 minutes more.

Meanwhile, place the miso in a 2-cup liquid measuring cup. Ladle a bit of the cooking water from the pot, add it to the miso, and stir until smooth. Pour the miso mixture back into the soup and then stir well.

As the soup returns to a simmer, stir in the ginger, soy sauce, and sesame oil. Remove it from the heat and stir in the spinach and scallions. Let the soup rest while the spinach wilts, 1 to 2 minutes. Ladle the soup into bowls and serve with soy sauce, sesame oil, and chili oil on the side for individuals to add to their bowl if they desire.

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Recipe Testers' Reviews

This umami-packed mushroom miso soup was the perfect answer to the dreariest of snowy days. It was hard to believe something so delicious was also so incredibly healthy. Every ingredient came together in a perfect balance and was enjoyed by adults and kids alike. The prep of the vegetables was the most time consuming part of this recipe. I'd recommend having everything prepped before starting. I used regular soy sauce and did not find the soup overly salty. We all added a little more soy sauce to our bowls when eating.

Miso soup is both nourishing and comforting. It's what I always turn to when I'm under the weather. This hot pot version is loaded with vegetables and makes plenty of soup to share or to live on for a few days. The tofu adds substance as well as a pleasing texture. Ideally you will use soft, but not silken, tofu. The wakame lends a characteristic flavor of the sea, but is not overwhelming. The balance of seasoning was just about perfect. I used a clay pot to make this, which meant it took a long time to simmer. I let the soup simmer for quite a while after the tofu and mushrooms were added. I went by the texture of the carrots. I wanted them tender but not soft. Once the cabbage gets added it cooks quickly. I served the soup with some chili oil on the side to be added to taste. This is a great soup that I'll be making often this winter.

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