Shiitake Mushroom and Tofu Soup

It was a cold Sunday and we both knew we wanted soup. I had been planning on making this soup for a while but kept putting it off until that perfect soup weather. The key to this delicious soup is letting it simmer low and slow for about an hour to let the flavors develop. But don’t worry, the prep time is minimal! We ventured to the Asian food market to purchase some of the ingredients, but you can also find them at a lot of the larger grocery stores. The umami comes from the dried shiitake mushrooms and the miso paste. This dish is very protein rich, especially with the tofu and the dried mushrooms.


  • Onion (1 medium sized, finely chopped)
  • Garlic (7-8 cloves, minced)
  • Ginger (1 tablespoon, freshly ground)
  • Green Onion (5-6, finely chopped)
  • Dried Sliced Shitake Mushrooms (2 oz)
  • Tofu (Firm, chopped into 1/2 inch cubes)
  • Vegetable broth (6 cups)
  • Sesame Seeds (1 tablespoon, lightly toasted)
  • Chili Garlic Sauce (1 teaspoon)
  • Soy Sauce (2 tablespoon)
  • Sesame Oil (2 teaspoon)
  • Rice wine vinegar (2 teaspoon)
  • White miso paste (1.5 tablespoon)
  • Lime Juice (1 teaspoon)
  • Olive oil (3 tablespoon)
  • Salt

Recipe (4 servings): 

  1. In a large nonstick pot, heat 1.5 tablespoon of olive oil on medium high heat. Once the oil is hot, add the onion and cook for 6-8 minutes until softened. Then add the garlic and ginger and cook for another minute, stirring frequently.
  2. Add 1 cup of the vegetable broth. Stir in the miso paste, chili garlic sauce, vinegar, the sesame oil, and soy sauce. Once all the ingredients are well combined, add the rest of the vegetable broth.IMG_2735[1].JPG
  3. Once the vegetable broth is boiling, add the dried mushrooms. At this point, you can turn the heat down to low and reduce the soup for the next 45 – 60 minutes.IMG_27321.jpg
  4. While the soup is reducing, you can prepare the tofu. Heat another 1.5 tablespoon of olive oil in a medium sized pan. Once hot, add the tofu and cook on medium high heat until the tofu is lightly browned on all sides. It takes about 10 minutes. Season with salt to taste and turn the stove off and set aside to cool.
  5. After the soup has reduced, taste and see if anything else is needed. Add salt or soy sauce if needed. Turn the stove off. Add the lime juice at the end and stir in.
  6. To serve, place a large amount of soup in a bowl, top with the crispy tofu and the green onions. Garnish with the sesame seeds and enjoy!


One Comment Add yours

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.