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Miso Soup with Shiitake Mushrooms and Greens

20-minute Miso Soup Recipe with 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. 

4.7 from 12 reviews

20-minute Miso Soup Recipe 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.

Ingredients

  • 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
  • 23 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!

Instructions

If making the dashi broth, start this first. ( See notes). Feel free to do this ahead. For th2 20 minute version- skip this step.

  1. Slice the leek in half lengthwise, then slice white and light green parts into thin half-moons. Place in a strainer and rinse well.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop out ½ cup warm broth and whisk with the miso paste in a small bowl until very smooth. Set aside.
  6. Add the greens to the simmering soup, stirring 1 minute or so until just wilted. Turn heat off.
  7. 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. Once happy with the flavor then serve.
  8. Ladle the hot miso soup over the silken tofu. Serve immediately.

Notes

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!

Nutrition

Keywords: miso soup, miso soup recipe, best miso soup, miso mushroom soup, miso soup dashi, vegan miso soup

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