25-Minute Miso Soup with Mushrooms
View original ↗
Well Seasoned Studio · by Ari Laing

25-Minute Miso Soup with Mushrooms

NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 44%
CARBS 36G31% OF CAL
6G FIBER0G ADDED0G INTRINSIC12G OTHER18G TOTAL SUGAR
FAT 29G55% OF CAL
3G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm and comforting miso soup with earthy mushrooms, silky tofu, and nori. Rich in umami flavor and deeply nourishing.

starterjapanesesouptofudairy freegluten freeveganvegetarian
View the full recipe on Well Seasoned Studio →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 2 Tbsp neutral oil
  • 2 (3½ oz) containers (~2 cups) shiitake or white button mushrooms, (stems removed, caps thinly sliced )
  • 2 tsp ginger paste, (or 1-inch piece of ginger root peeled and grated)
  • 2 garlic cloves, (grated)
  • 4 cups water
  • 2 tsp reduced sodium-soy sauce
  • 1 tsp mirin
  • 1 tsp hondashi powder
  • ¼ cup seaweed, (broken into small pieces)
  • 8 oz soft tofu, (drained and cut into ½-inch cubes)
  • 2 cups greens, (such as baby bok choy, spinach, or Swiss chard (if using bok choy or Swiss chard, cut into bite size pieces))
  • 3 Tbsp red miso paste, (white miso and yellow miso also work!)
  • 3 green onions, (thinly sliced)
  • Hot chili oil (optional, for serving)
  • Toasted sesame seeds
  • Watercress or microgreens
  • Sesame oil
PREP
5M
SODIUM
2589MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.