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Tofu and Mushroom Miso Soup

Jaden Hair
If you're craving savory Japanese flavors, then this Miso Soup with Mushrooms and Tofu will hit the spot! Miso soup, fortified with egg, silky mushrooms, tofu and whatever leafy greens - so good!

5 from 2 votes
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Soup
Cuisine Asian
Servings 4 servings
Calories 103 kcal


  • 6 ounces tofu cubed
  • 4 ounces fresh mushrooms sliced
  • handful of leafy vegetable chopped
  • 1 egg whisked
  • 2 tablespoons chopped green onion

If using Miso & Easy:

  • 4 cup s water
  • 4 tablespoons Miso & Easy

If using Miso Paste:

  • 4 cups dashi or vegetable broth
  • 4 tablespoons miso paste


  • In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.
  • If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
  • If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.


Calories: 103kcalCarbohydrates: 13gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 41mgSodium: 2276mgPotassium: 177mgFiber: 2gSugar: 5gVitamin A: 760IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword miso soup, mushroom soup, tofu soup
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