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Bowl of maitake mushroom miso soup with soft tofu, wakame, and sliced green onions on top

Maitake Mushroom Miso Soup

5 from 1 vote
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 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Main Course, Sides, Soup, Soups, Starters
Cuisine Asian, East Asian, Japanese
Servings 5 servings
Calories 75 kcal

Ingredients
 
 

Broth

Soup Base

  • ½ lb fresh maitake mushrooms or other mushrooms of choice
  • Pinch sea salt
  • 12.5 oz 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 to drizzle for extra flavor

Instructions
 

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 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.

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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Notes

  • Miso strength varies depending on the type. Start with 2 tbsp and add more to taste!
  • Wakame expands a lot so a tbsp goes a long way.
  • Searing the maitake is optional, but highly recommended for a deeper, richer flavor.
  • Leftover rehydrate kombu? Don't let it go to waste! I like to thinly slice mine and make simmer kombu or kombu tsukudani. Recipe here! 

NUTRITIONAL INFO

Serving: 1serving | Calories: 75kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 503mg | Potassium: 322mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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