Mushroom Miso Soup
Author: Andrea Giang
Savory miso soup cooked with seaweed, tofu, and mushrooms. This mushroom miso soup is simple, delicious and comforting.
  • 1 packet of dashi
  • 3 cups water
  • 2½ tablespoons miso paste
  • 4 oz tofu, cubed
  • ⅛ cup dried wakame
  • 1 cup sliced white mushrooms
  • ½ cup enoki mushrooms
  • Scallions for topping
  1. In a small bowl, soak wakame in water for several minutes to let the wakame rehydrate. Set aside for now.
  2. In a medium sized pot, add dashi and water. Allow the soup to come to a boil. Then add the miso. Stir to dissolve the miso.
  3. Next, add the white mushrooms . Once the mushrooms have softened, add the tofu and wakame and allow it to cook for a few minutes. Lastly, add the enoki mushrooms when almost ready to serve.
  4. Serve the mushroom miso soup warm. Add chopped scallions if desired.
Recipe by Ask Anna at