Mushroom Miso Soup

  • prep time20 min
  • total time 35 min
  • serves 4
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends

A light and tasty soup from Ricardo that is the perfect starter for a Japanese dinner.

110 Ratings
Directions for: Mushroom Miso Soup


5 cup water

½ cup shiitake mushroom

2 Tbsp miso paste

¾ lb(s) assorted mushrooms (shiitake, oyster, enoki, king, lobster, etc.), thinly sliced

2 Tbsp olive oil

1 red bell pepper, cored and diced

300 g soft tofu, cut into cubes

2 green onions, chopped

1 pinch Salt and pepper


1. In a saucepan, bring the water and dried shiitakes to a boil. Remove from the heat and steep for about 15 minutes. Add the miso paste and stir to combine. Keep warm.

2. In a skillet, sauté the assorted mushrooms in the oil. Add the bell pepper and continue cooking for about 2 minutes. Season with salt and pepper. Add to the miso broth, along with the remaining ingredients. Adjust the seasoning.

See more: Soup, Vegetables, Japanese, Vegetarian, Mushrooms, Lunch, Appetizer, Healthy, Low-Fat, Side

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