A tasty recipe for Miso Soup with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.
- 1 large leek
- 4 ounces shiitake mushrooms, stems removed, sliced
- 1 tablespoon olive or sesame oil
- 6 cups broth -veggie, dashi (see notes), or mushroom broth
- 1 sheet kombu– optional, & only if not using dashi broth-see notes
- 1 tablespoon soy sauce, more to taste or use GF liquid amino acids.
- 2 teaspoons mirin
- 3 tablespoons miso- white, red or yellow (I prefer white) or use GF Miso paste
- salt and pepper to taste
- 2–3 cups chard, bok choy, or baby spinach- torn or cut into bite-sized pieces
- Tofu (1 package extra-firm Silken Tofu –or make crispy tofu– see notes)
- Garnishes: sliced scallions, furikake, toasted sesame Seeds, toasted Sesame Oil
- Optional Additions: reconstituted wakame seaweed (1/2 cup chopped) or 1/2 teaspoon Bonito Granules (not vegan) but tasty!
If making the dashi broth, start this first. ( See notes). Feel free to do this ahead. For th2 20 minute version- skip this step.
- Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.
- Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems (shiitake stems can give some people an allergic reaction, so I leave these out). Saute for 6-8 minutes until softened and fragrant.
- Add the broth. If not using dashi broth, feel free to add a piece of kombu to the broth (which you will remove at the end). Add wakame if using. Bring to a simmer for 7-10 minutes. Season with soy sauce and mirin.
- While the soup is simmering, prep the tofu. Carefully cut open the silken tofu package using scissors, being mindful not to crush. Drain and very carefully place tofu block on a cutting board. Slice into ½ inch slices, then cubes. Divide the tofu cubes among 4 bowls. Sprinkle the tofu with scallions and sesame seeds and a drizzle of sesame oil.
- Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.
- Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.
- Pour in the miso mixture. It’s important here not to boil the miso paste or you will kill all the healthy fermented gut-healing bacteria.
- Taste and add salt and pepper- you want this slightly salty to mitigate the salt-less tofu. If your broth is too salty, add water. Once happy with the flavor, serve.
- Ladle the hot miso soup over the silken tofu. Serve immediately.
To make Dashi Broth: Heat 6 ½ cups water in a pot. Add ½ cup dried mushrooms (shiitakes), 1 sheet kombu seaweed (or wakame) and 1/2 cup optional bonito flakes (not vegan). Simmer gently for 30 minutes, strain.
Leftovers keep 4 days in the fridge. When reheating, gently heat to almost to a simmer, careful not to boil.
Adding a seaweed element elevates- wakame, kombu, or making the dashi broth. But it is also good without!
- Serving Size: 1 ½ cups
- Calories: 212
- Sugar: 6.9 g
- Sodium: 999.2 mg
- Fat: 9.8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 19.2 g
- Fiber: 3.9 g
- Protein: 13.5 g
- Cholesterol: 0 mg
Keywords: miso soup, miso soup recipe, best miso soup, miso mushroom soup, miso soup dashi, vegan miso soup