Miso soup with Shiitake mushrooms

Miso soup is very nutritious, and is great even for quick snack if you have it pre-prepared! Miso soup200Containing seaweed, which is high in iodine and promotes a healthy metabolism via the thyroid gland. Shiitake mushrooms are wonderful immune boosters, especially during the colder months.

Tofu is a good source of protein, as it contains all essential amino acids and is high in calcium and magnesium. It also contains omega 3.


  • 20g dried seaweed
  • 1/4 cup (75g) red miso paste
  • 150g silken tofu, cut into 2cm cubes
  • 3 green onions, trimmed, thinly sliced
  • 50g Shiitake mushroom, sliced (or other Japanese mushrooms)


Step 1

Place the dashi in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.

Step 2

Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture and the mushrooms to the saucepan and gently stir to combine. Bring to a simmer. remove from heat.

Step 3

Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.


Notebook: – January 2010 , Page 143

Recipe by Sarah Hobbs

Photo credit: Stacy Spensley / Foter / CC BY