Hearty Shiitake Mushroom and Miso Soup

Total Time:
55 min
15 min
40 min

6 to 8 servings

  • 1 bunch scallions, sliced thin, white and green parts separated
  • 1 (1-inch) piece fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame oil
  • 8 cups water
  • 3 (6-inch) pieces dried kelp (kombu)
  • 1/4 cup bonito flakes
  • 3 ounces dried shiitake mushrooms
  • 1/2 cup light miso
  • 1 pound baby bok choy, cut in quarters
  • 8 ounces firm tofu, cut into cubes
  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles.

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Cooking Tips
4.9 14
 This one is the one! We've been trying to perfect a miso soup meal for a long time. This Dashi broth is perfect. We make it all the way through the dashi and then we do the following:<div><br /></div><div>We steam: savoy cabbage or Napa cabbage, bok choy, enoki, mushrooms, broccoli, carrots,  and set them aside. ( some of these we just put into the hot broth- but it changes the flavor for everyone then. </div><div>We also cook- ahead of time -two or three different types of noodles or steam or fry some small dumplings.  Set those aside. </div><div>We also cut a pound block of tofu into thin slabs and Pat them dry -we marinate it in garlic, ginger, and soy sauce and then fry them until they're a tiny bit crispy.  </div><div>We serve all of this on a platter along with Stiracha sauce, Korean red pepper flakes, more fresh raw scallions, raw silken tofu, some dipping sauce (which is soy sauce and rice vinegar), gomasio or other sesame and nori condiment, and toasted sesame oil. </div><div><br /><div> Everyone gets a large steaming bowl of Dashi and then add to it whatever they like to make it a meal. It's a very fun way to do dinner for a large group and takes much less time than one would think!</div></div> item not reviewed by moderator and published
This dish was delicious, added one chopped tomato (thanks to one previous review) along with rice vinegar, sriracha sauce, fresh lime juice, cilantro and a bit of hoisin sauce. Very satisfying. item not reviewed by moderator and published
Easy to make, tasty miso. Just an fyi, the Kombu (Kelp has a natural form of MSG in it (it's safe... that adds much umami to the soup. It is important because it is one of the primary ingredients of a dashi, which is the base for this soup. item not reviewed by moderator and published
Great great great recipe for those that love the taste of miso soup but want something a bit more than just broth and 3 cubes of tofu. The only issue is that I cannot find dried kelp here in Hooterville, so I used an alternate seaweed. Since you are to remove the kelp, I am not sure what the kelp is suppose to do for the soup. Is there something we can use instead of kelp so I do not have to drive 195 miles to the nearest asian market? item not reviewed by moderator and published
This soups tasted like I just walked into an authentic Japanese restaurant. My kitchen smelled Devine and it makes a very hearty meal, all on its own. Bravo Tyler! item not reviewed by moderator and published
This recipe will keep getting five stars. As I normally do, just used this recipe as a starting base. All of these flavors really compliment themselves. About 20 minutes before I finished simmering I added two tomatoes and after tasting before and after, really glad I did. I also added ground roasted corainder and a dash of cinnamon, nutmeg, cayenne, and a decent amount red chile powder. Almost the best soup I have ever made, definitely on my favorites! item not reviewed by moderator and published
Wow I've been making miso soup for years and this is the tastiest recipe I've ever made. I'd take the mushrooms out and slice them up and put them back in after they softened up next time so they are easier to eat with a spoon. I used white miso. Loved it! : Thank you, Tyler. You are always spot on. item not reviewed by moderator and published
Regarding light miso, the term "light" does not refer to the same thing as lite/light yogurt, it refers to the miso color. Miso is available in three colors: white, yellow and red. This recipe uses the lightest color of the three -- white. Although each type of miso is made from soybeans, the process and some of the complementary ingredients in the paste are different, resulting in different flavors. White has the most delicate flavor, whereas red is the most flavorful. I found bonito flakes at Whole Foods. item not reviewed by moderator and published
Will be making this tomorrow. Went ahead with the 5 star as it's similar to another regular soup here, but it just looks like it will be so much better. What about the Kombu? It states to "set aside". That typically would mean it gets reintroduced to the recipe, otherwise it would say discard? I've never used kelp, so will just have to see the consistency &amp; taste after I remove it, then decide whether to chop up and return or discard(would hate to waste it). item not reviewed by moderator and published
I loved it but had some trouble finding the bonito flakes. I even went to an Asain specialty foods store but they said they'd order some for the future! I also couldn't find lite miso. I checked high and low but nope! I used regular miso and didn't use as much! I also added carrots to make it family friendly! It was yummy! item not reviewed by moderator and published
I really like this recipe. It's easy to make and very delicious. item not reviewed by moderator and published
I've been searching for a miso soup recipe that tastes as good as the ones in Japanese homes and restaurants. At last, here is a recipe which can be served as meal itself and holds up to any combination of substitutions. item not reviewed by moderator and published
This recipe for miso soup couldn't have been easier. It's enough to be a meal on it's own. I will definitely be making this again. item not reviewed by moderator and published
this was really easy to make and so satisfying on a chilly night. i added some spice by using a hot pepper-infused sesame oil for the first step of cooking. this recipe is a welcome variation on standard miso soup -- it's a meal on its own. item not reviewed by moderator and published