Miso Soup with Shiitake Mushrooms and Silken Tofu
Even though it’s spring here in Melbourne, some days can still be gloomy and cold. So I made this comforting bowl of Miso Soup with Shiitake Mushrooms and Silken Tofu — the kind of soup that instantly warms you up from the inside out. It’s light yet full of umami, silky, and takes only 15 minutes to make — perfect for a quick cozy meal.
What makes this soup so special is the fragrant oil made from sautéing garlic, ginger, and scallion stalks. It’s a simple trick that adds incredible depth and aroma — the kind you’d expect from restaurant-style miso soup. Once the aromatics release their fragrance, I remove them to keep the broth clean but flavorful.
You can enjoy it light and soothing, or add a cornstarch slurry for a thicker, silkier consistency — perfect for cooler days! This recipe is beginner-friendly, healthy, and quick, making it ideal for busy weeknights or a cozy meal at home.
✨ Ready in just 15 minutes — simple, nourishing, and full of authentic flavor!
INGREDIENTS
Shiitake Mushrooms - 100g
Silken Tofu - 300g
Garlic - 4 cloves
Ginger - 4 slices / 15g
Scallions - 25g
Chicken or Vegetable Stock - 1 ltr
Water - 750ltr
Soy Sauce - 1 tbsp (depending on the saltiness of the stock)
Sugar - 1 tsp
White pepper - 1/2 tsp
Dashi Powder _ 1 tsp (depending on saltiness of the stock)
White Miso - 2 tbsp (depending on the saltiness of the stock)
Cooking Oil - 2 tbsp
Sesame Oil - 2 tbsp
COOKING INSTRUCTIONS
PREPARE THE INGREDIENTS
Smash 4 cloves of garlic with the flat side of your knife.
Slice about 15g of ginger, roughly 4–5 thin slices.
Cut the white parts of 4 scallions into 2-inch pieces, then thinly slice the green parts (around 25g) for garnish later.
Thinly slice 300g of fresh Shiitake mushrooms.
If you’re using dried Shiitake mushrooms, soak them in warm water according to the package instructions until softened, then slice them thinly.Carefully remove the silken tofu from its pack onto a plate and cut it into cubes. Handle it gently — silken tofu is very delicate and can break easily.
Optional : Make the cornstarch flurry by combining 1/4 cup of cornstarch with the same amount of water, mix well and set aside.
PREPARE THE FRAGRANT OIL
In a small pot, heat 2 tablespoon of cooking oil over medium heat. Add the smashed garlic, sliced ginger, and scallion stalks. Sauté for about 4–5 minutes until they turn golden and release their fragrance. Then, remove the aromatics, leaving behind only the fragrant oil in the pot.
This step is important — it builds a beautiful aromatic base that truly elevates the flavor of the soup.
MAKING THE SOUP
Add the sliced Shiitake mushrooms and sauté in fragrant oil for about 2 minutes, until the edges start to turn golden. Then pour in 1 liter of chicken or vegetable stock along with 750ml of cold water. Bring it to a gentle simmer and cook for about 5 minutes, until the mushrooms have softened and released their flavor into the broth.
Season the soup with 1 tablespoon of soy sauce, 1 teaspoon of sugar, ½ teaspoon of white pepper, 1 teaspoon of dashi seasoning, and 2 tablespoons of white miso paste.
To avoid lumps, place the miso paste in a fine sieve and gently stir it into the soup until fully dissolved. This helps the miso blend smoothly and evenly.
Since the stock and some seasonings are already salty, make sure to taste the soup as you go and adjust the seasoning to your preference.
Gently add the silken tofu to the soup, being careful not to break it apart. Stir slowly and gently to keep the tofu pieces intact. Then add the green parts of the scallions and drizzle in 2 tablespoons of sesame oil for extra aroma and richness.
You can enjoy the soup just like this — light, soothing, and full of flavor — or stir in a cornstarch slurry for a thicker, silkier texture.
And that’s it — beautiful, silky miso soup with shiitake mushrooms and tofu. Simple, nourishing, and ready in just 15 minutes.
Perfect for beginners or anyone looking for a quick cozy meal at home.
I hope you enjoy this recipe! Be sure to watch the YouTube video for step-by-step instructions. Link here - Miso soup with Shiitake Mushrooms and Silken Tofu! Easy 15-minute recipe
