Alright, my friends, let’s talk soup. Specifically, this crazy easy Mushroom Miso Soup. It’s truly like a hug in a bowl, and has just enough umami flavor to make you feel like you’re sitting in a Japanese restaurant without getting a hefty bill at the end of your meal. And tis isn’t one of those complicated soup recipes where you’re Googling half the ingredients and crying over your grocery store’s lack of obscure items. Nope. It’s simple, satisfying, and totally doable—even on a weeknight when you’re one failed email away from losing it. (I’ve been there. You’ll get through it.)

So, grab your large soup pot and let’s get started.

Why This Recipe Works

• Umami Bomb: Between the mix of mushrooms, soy sauce, and miso, this soup delivers a SUPER savory punch.
• Quick and Easy: From chopping to slurping, you’re looking at just 20 minutes.
• Flexible Ingredients: Don’t have shiitake mushrooms? Swap them out for baby bellas or whatever kind of mushroom you’ve got on hand.
• Great for Your Immune System: Mushrooms + miso = a ton of great nutrients to keep you thriving.
• Minimal Cleanup: One pot. That’s it. Your dishwasher will thank you.

These Ingredients Come with Some Real Benefits

1. Mushrooms: Loaded with antioxidants and that earthy flavor you can’t get enough of. Shiitake, shimeji, and king oyster mushrooms are other top-tier choices for this soup.
2. Miso Paste: It’s rich in probiotics and adds that signature savory flavor. Go with white miso paste for a milder taste or brown miso paste for something bolder.
3. Dashi or Vegetable Broth: The backbone of a good Japanese soup stock. Vegetable broth works great if you want to keep things vegetarian.
4. Soy Sauce: Adds saltiness and depth. It’s basically liquid magic.
5. Green Onions: Both the green parts and the white parts add a fresh bite to the rich broth.
6. Fresh Ginger: Puts a little zingy kick in it that keeps the flavors bright.

Ingredients

• 1 Tbsp Peanut Oil
• 250g Mushrooms (a mix of shiitake, shimeji, and oyster mushrooms)
• 1 clove Garlic, sliced
• 1 tsp Fresh Ginger, crushed
• 4 cups Dashi or Vegetable Stock
• 4 Tbsp Miso Paste
• 2 Tbsp Soy Sauce
• ¼ cup Green Onions, finely sliced

Substitutes You Can Use

• No Dashi? Use vegetable broth or even mushroom broth.
• Peanut Oil: Swap for sesame oil if you want a nuttier twist.
• Mushrooms: Literally any mix will work—button mushrooms, baby bellas, or even dried mushrooms rehydrated in cold water.
• Miso Paste: If you can’t find shiro miso, try red miso or brown miso paste for a deeper flavor.

Step-by-Step Instructions

1. Sauté Your Mushrooms
   Heat the peanut oil in a large pot over medium heat. Toss in your mix of mushrooms and sauté for about 5 minutes to let them brown up and release their juices. Scoop them out and set them aside—don’t snack on them just yet.
2. Aromatics Time
   Add the sliced garlic and crushed ginger to the pot. Sauté for 2-3 minutes until your kitchen smells like heaven.
3. Broth It Up
   Pour in the dashi (or veggie broth) and stir in the soy sauce. Bring the pot to a boil, then reduce to low heat and let it simmer for 3 minutes.
4. Miso Magic
   Turn off the heat. Scoop a little hot broth into a small bowl, mix in the miso paste until smooth, then stir it all back into the pot. (This keeps the probiotics in the miso alive—yay for science!)
5. Finish Strong
   Add your sautéed mushrooms back to the pot, along with the sliced green onions. Stir, serve, and enjoy this delicious soup.

Tips for the Best Flavor

• Don’t Boil the Miso: It’ll kill the good stuff in there. Stir it in off the heat.
• Use Fresh Mushrooms: Seriously, the flavor difference is wild.
• Customize It: Add soba noodles, silken tofu, or even some baby bok choy for extra heartiness.
• Storage: Keep leftovers in an airtight container in the fridge. It’ll be good for 3 days.

FAQ

Can I make this soup vegetarian?
Totally. Use vegetable stock or mushroom broth instead of dashi, and you’re good to go.

Your local asian market is your best bet, but some big grocery stores carry it in the international aisle.

What’s the best kind of mushroom for this soup?
A variety of mushrooms like shiitake, baby bellas, or even lion’s mane will give you the most rich flavors.

Can I freeze this soup?
Eh, not the best idea. The miso and mushrooms don’t freeze well, but luckily, it’s quick enough to whip up fresh.

Making this Soup Your Own?

Customizing this delicious soup to fit your personal palette? We want to hear all about it! Leave us a comment and let us know how you make this miso mushroom soup your own. 

Easy Mushroom Miso Soup

This comforting soup combines a mix of mushrooms, savory miso paste, and a rich dashi or vegetable broth for the ultimate umami-packed bowl. With garlic, fresh ginger, soy sauce, and green onions adding layers of flavor, it’s a simple yet satisfying dish perfect for any time of year. Ready in just 20 minutes, this delicious soup is as easy to make as it is to enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course dinner, lunch, sides

Cuisine Asian

Servings 4 people

Calories 126 kcal

Ingredients

  

1x2x3x

• 1 tbsp peanut oil
• 250 grams mushrooms a mix of Shitake, oyster, shimeji
• 1 clove garlic sliced
• 1 tsp ginger crushed
• 4 cups dashi or vegetable oil
• 4 tbsp miso paste
• 2 tbsp soy sauce
• ¼ cup green onions finely sliced

Instructions

 

• Add the peanut oil and mushrooms to a pan and saute for 5 minutes until they are a little browned. Take the mushrooms out of the pot and. Set aside.
• Add the garlic and ginger and sauté for a few more minutes.
• Add the dashi and soy sauce to the pot. Place the lid onto the pot. Bring the pot to a boil, then turn it down and let it simmer for 3 minutes.
• Take the broth off the heat then add the miso and stir it in with two chopsticks. Add the mushrooms back in and toss in the green onions. Serve warm.

Nutrition

Calories: 126kcalCarbohydrates: 9gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1917mgPotassium: 486mgFiber: 2gSugar: 3gVitamin A: 87IUVitamin C: 3mgCalcium: 93mgIron: 2mg

Keyword broth, miso soup, mushroom

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