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mushroom miso soup with tofu
Milica

Mushroom Miso Soup With Tofu

Miso soup holds a special place in Japanese cuisine for its balance of simplicity and flavor.
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Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • Water: 4 cups
  • Dashi stock: 1 teaspoon of instant granules or homemade stock
  • Miso paste: 3 tablespoons, adjusted to taste
  • Shiitake mushrooms: 6, thinly sliced
  • Enoki mushrooms: 1 small bunch, ends trimmed
  • Shimeji mushrooms: 1 small bunch, base trimmed
  • Tofu: 1 block , cubed about 300 grams
  • Wakame seaweed: 1 tablespoon, rehydrated
  • Green onions: 2 stalks, finely chopped

Method
 

Prepare the Dashi Stock
  1. Start by bringing 4 cups of water to a gentle boil in a medium pot. Stir in 1 teaspoon of instant dashi granules or use traditional dashi for a more authentic taste. Let it simmer for a few minutes to enhance the flavor base.
Clean and Prep the Mushrooms
  1. While the dashi simmers, prepare your mushrooms:
  2. Slice the shiitake mushrooms thinly. Remove the stems, as they can be tough. Trim the base of the enoki mushrooms and separate them gently. Cut the base of the shimeji mushrooms and pull them apart into small clusters.
  3. Set these aside to keep them ready for the next steps.
Rehydrate the Wakame
  1. Place 1 tablespoon of dried wakame in a bowl of cold water. Allow it to soak for 5 minutes until it expands. Drain the water and set the wakame aside.
Dissolve the Miso Paste
  1. Reduce the heat to a simmer before adding the miso paste. Place the paste into a small fine-mesh strainer and dip it into the dashi. Use a spoon or chopsticks to stir and dissolve the paste into the broth. Stirring prevents clumps and ensures even distribution.
Add Mushrooms and Tofu
  1. Gently add the sliced shiitake mushrooms, enoki, and shimeji into the simmering miso broth. Allow them to cook for 3–5 minutes until tender. Add the tofu cubes and wakame during the last 2 minutes of cooking to warm them through.
Garnish and Serve
  1. Once the mushrooms are tender and the flavors have melded, ladle the soup into bowls. Top each serving with a generous sprinkle of green onions for a fresh, vibrant finish. Serve immediately while hot.