Miso Soup with Mushrooms Recipe
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Jump to RecipeThis Miso Soup with Mushrooms is a bright and flavorful soup, loaded with whole ingredients. This soup has mushrooms, tofu, fresh garlic, greens, dried seaweed, and light sweet miso paste for a fantastic flavor.
This miso soup with mushrooms is definitely our weeknight ‘go-to’ meal when we want something simple, quick, and super yummy! We always have the ingredients on hand, and this one-pot soup cooks up in about 15 minutes. One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge. I like to use watercress, but I’ll add cabbage, kale, spinach, peapods… anything laying around to give it an extra crunch.
There’s so much good stuff in here, I always feel super cozy after having a big bowl. The soup contains loads of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also has filling protein from the tofu! This soup can be the main course for dinner, or as an appetizer. I usually throw some jasmine rice in the rice cooker while the water for the soup is boiling, and everything is ready at once!
This Miso Soup With Mushrooms Recipe Is:
- Fresh
- Flavorful
- Loaded with Veggies
- Comforting
- Satisfying
- Salty (in a good way!)
- Vegan, Vegetarian, and Meat Free!
Make Miso Mushroom Soup Vegan for a Plant-Based Version
This vegan miso mushroom soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. These easy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Mushroom Miso Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Mushrooms, Watercress, Green Onions
- Light Sweet Miso Paste – I love light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes. I use light sweet miso paste, and it adds the perfect amount of flavor to this soup! It also lasts forever in your fridge or pantry, so I always keep a few around!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs.
- Nori or Dried Seaweed – I like to use crumbled sheets of nori (like the kind you would use to make sushi) in my soups. I always have a pack of nori in my cupboards for when the craving for an avocado roll strikes!
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
One Pot Miso Soup For the Win!
This vegan and gluten free miso soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!Â
And one pot makes cleaning up a breeze. The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other one pot meals that are ready in no time!
How Do I Make Miso Soup with Mushrooms?
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
- Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end.
- Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
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Miso Soup with Mushrooms
Ingredients
- 2 tablespoons miso paste white or red
- 6 cups of water
- 4 cloves of fresh garlic
- 1 package tofu cubed
- 2 cups watercress
- 1 cup mushrooms washed and sliced (I used crimini)
- 2 green onions
- 1 sheet of nori or dried seaweed
- 1 teaspoon tamari
Instructions
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
- Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end.
- Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
Nutrition
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We have miso soup all the time, it is great to have for breakfast ~ really sets you up for the day. Especially love it though when I am feeling poorly, you can feel the goodness seeping in to your body. Thanks for the follow btw 🙂
What’s a garlic press? I didn’t even know those existed, sounds like a great tool
You won’t miss a thing 🙂
This looks magnificent! I love miso soup but had always prepared it with a traditional fish stock and need an alternative. I will be trying yours when I get the hankering for miso soup!