Mushroom Miso Soup

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This Maitake Mushroom Miso Soup is deeply comforting, earthy, and full of umami from homemade kombu–shiitake dashi. Searing the maitake mushrooms adds an extra layer of flavor, while soft tofu, wakame, and green onions bring everything together for a cozy, nourishing bowl. It’s simple, satisfying, and perfect for cold days or whenever you’re craving something warm and soothing.

INGREDIENTS YOU’LL NEED TO MAKE THIS MUSHROOM MISO SOUP

You can find the full detailed recipe below! 🙂

Broth

6 cups water
1 sheet kombu, 5×5 in
6 small dried shiitake mushrooms

Soup Base

½ lb fresh maitake mushrooms or other mushrooms of choice
Pinch sea salt
350 g soft or silken tofu drained and cubed
1 tbsp dried wakame
1 clove garlic finely grated (I use a microplane)
1 tbsp mirin
1 tbsp soy sauce
2-3 tbsp white miso paste adjust depending on your miso; see notes

To Finish

1 green onion thinly sliced
Sesame oil optional

STEPS TO MAKE THIS MISO SOUP

Prepare the Kombu – Shiitake Broth

Soak the kombu and dried shiitake mushrooms in 6 cups of water for at least 2 hours, or refrigerate overnight for maximum flavor.
Bring the pot to a gentle boil and let it cook for 12 to 15 minutes.
Once it boils, lower to a gentle simmer and skim off any white foam using a spoon or fine mesh skimmer.

Sear the Maitake Mushrooms

While the broth simmers, heat a skillet over medium heat.
Once hot, add the fresh maitake mushrooms and dry-sear until lightly browned.
This adds smoky depth and enhances the soup’s flavor. Add a pinch of salt and mix the mushrooms. Set aside.

Remove Kombu & Shiitake

Remove the kombu and shiitake mushrooms from the pot.
Thinly slice the shiitake if you’d like to add them back into the soup (optional).
The kombu can be saved to make kombu tsukudani (see recipe link here).

Make the Soup

Add the soy sauce, mirin, seared maitake mushrooms, dried wakame, grated garlic, and silken tofu into the simmering broth.
Keep the soup over a gentle simmer for 7 to 8 minutes, allowing flavors to meld.
Turn off the heat.

Diced silken tofu being added to the simmering miso soup base

Add the Miso

Place 2–3 tbsp white miso paste in a small fine-mesh strainer or ladle.
Submerge into the hot broth and use a spoon to dissolve the miso into the soup. I use a strainer to dissolved the miso paste well into the soup.
Note: avoid boiling once miso is added since this keeps its flavor and nutrients intact.

Taste & Adjust

Taste the soup and add more miso paste or a splash of soy sauce if you prefer a stronger flavor.

Finish & Serve

Ladle into bowls and top with green onions.
Add a small drizzle of sesame oil, if desired, for aroma.
Enjoy warm!

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Maitake Mushroom Miso Soup

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This Maitake Mushroom Miso Soup is deeply comforting, earthy, and full of umami from homemade kombu–shiitake dashi. Searing the maitake mushrooms adds an extra layer of flavor, while soft tofu, wakame, and green onions bring everything together for a cozy, nourishing bowl. It’s simple, satisfying, and perfect for cold days or whenever you’re craving something warm and soothing.

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer, Breakfast, Main Course, Sides, Soup, Soups, Starters

Cuisine Asian, East Asian, Japanese

Servings servings

Calories 75 kcal