Tofu and Mushrooms Miso Soup

Soup Name: Tofu and Mushrooms Miso Soup

Traditional Chinese Name:  豆腐蘑菇味噌湯 (dòu fu mó gu wèi zēng tāng)

Tofu and Mushrooms Miso Soup
Recipe Type: Soup
Cuisine: Japanese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 4
A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
  • 10 g of [url href=””]dried kale[/url]
  • 100 g of fresh [url href=””]firm tofu[/url], cubed
  • 100 g of fresh mushrooms ([url href=””]shimeji[/url] this time)
  • 3 cloves of fresh garlic, diced
  • 2 fresh scallions, diced
  • 2 tbsp of [url href=””]miso paste[/url]
  • 8 cup of water
  1. Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
  2. Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
  3. Boil on medium heat for another 5 minutes
  4. Serve and enjoy!
Any benefits?[br][br]This is a great soup base for other additional ingredients[br]Excellent for children and great source of protein[br]It’s a super easy soup to make with a good balance of amino acids, and B Vitamins[br]It is a naturally salty addition (so no salt needed)[br][br]Any precautions?[br][br]Miso is salty, so use in moderation


Miso Paste


Ingredient Name:  Miso Paste, Miso

Traditional Chinese Name: 味噌 (Wèizēng)

What is this?

  • A Japanese ingredients that is fermented soybeans paste (usually made with barley, rice, soy sauce, salt)
  • This paste is used for sauces, cooking, pickling and most commonly, soups (miso soup to be exact!)
  • The color of this paste will vary from a light-golden brown to a dark-soy sauce brown depending on how its made
  • It can be found in both paste and powder form (but usually paste is used for cooking)

How do I prepare it?

  • Use with a clean spoon and remove from container
  • Once opened, close and refrigerate immediately and can be stored until the expiry date

Where can I buy this?

  • Most Asian supermarkets will carry this in a container format

What is the cost?

  • The cost will vary depending on the brand, import, flavor and type of miso paste
  • I purchased a tub pictured above for around $50 HKD

Any benefits?

  • Excellent source of Vitamin B and protein

Any precautions?

  • Miso is a salty ingredient and should be used in moderation