Miso Soup with Mushrooms

Miso Soup with Mushrooms

The tasty umami of the mushrooms makes for a very delicious miso soup. If you simmer them over low heat, you won't even need to add any dashi stock.

Ingredients: 3 servings

1 pack (about 8-10 mushrooms)
about 450 ml
about 2 tablespoons
As you like
Green onion or scallion
As you like
Dashi stock granules
to your liking


1. Wash the mushrooms quickly to remove any dirt.
2. Slice about 5 mm thick.
3. Put the water in a pan, add the sliced mushrooms and simmer gently over low heat.
4. Just before it comes to a boil, add the green onions and/or tofu to taste.
5. When it comes to a boil, add the miso, turn off the heat and it's done.
6. Be sure to ladle plenty of mushrooms into each bowl.
7. One person tried it with wakame seaweed. Looks great!

Story Behind this Recipe

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.