We’ll come right out and say it since we try to shoot you straight here at Flavor Bible – if you want pure and authentic Japanese, and particularly miso soup, you will need to first make a dashi. HOWEVER, if you want a delicious Japanese flavor profile with plenty of its own umami flavor with ingredients that are simple to come by and possibly handy in your kitchen then please stick around. Maybe this isn’t the greatest blog post lead-in 😀 but if you see this through we promise you will love this soup. Also, you can start here and when you get comfortable making this Shiitake Miso Soup and decide to opt for a more ambitious creation then maybe graduate to a dashi base. Hopefully this disclaimer will pacify the purists who were frothing at the mouth with torches lit and pitchforks sharpened. THIS IS A TREMENDOUS SOUP despite our poor sell job in the outset. Did we mention you can have this in a bowl in 30 minutes?
You can customize this miso soup an infinite number of ways so we suggest starting here and then adding creativity once that comfort level rises. We love the variety of textures and flavors with the noodles, tofu, mushrooms, spinach, and soft boiled egg. We’ll jump right into it so you can see for yourself just how good this is.
Preparation: Shiitake Miso Soup
As always grab the ingredients and prep out front – something that is fairly minimal in this recipe – and you’ll be ready to rock and roll. The key to this soup is to multitask. There are quite a few steps that can be done simultaneously and we will help describe that below.
Start by getting the soup base going. Put a pot of water (or vegetable broth) on medium-high heat. If using water, add the “Better than Bouillon” or similar product to the water and stir until dissolved. Add the white and light green parts of the chopped green onions. Stir occasionally while performing other tasks until it is time to combine ingredients for the soup.
Meanwhile, add the eggs to cold water and bring to a boil for 5 minutes. Remove from heat and place in an ice bath. Once cooled, peel the eggs and set aside.
While the broth is on and the eggs are boiling grab a pan, and heat the oils together on medium heat. Sautee the mushrooms for 4- 5 minutes, stirring occasionally.
Meanwhile, add the miso paste to the soup base and stir until dissolved (soup base should be below a boil but emitting steam). Add noodles and cook for 4 – 5 minutes.
Add the tofu and cook for another 2 minutes. Stir in the spinach (optional) and cook for another 2 – 3 minutes.
Ladle the soup into bowls. Place half an egg in each bowl. Add remaining green onion, sesame seeds, and chili pepper (optional) for garnish. Serve immediately.
How easy was that? Well, the preparation isn’t overly complex but multitasking can be a challenge if you aren’t accustomed. Practice makes perfect. Timing can be everything in the kitchen.
Looking to use up the rest of those shiitake mushrooms? Try this easy side dish: Sauteed Brussels Sprouts and Shiitake Mushrooms.
Equipment: Shiitake Miso Soup
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We used our trust saucepan and a skillet for this one. Good pans are a must in any kitchen. We recommend the ones below to really get the job done (affiliate links):
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Shiitake Miso Soup
Ingredients
Method
- Start by getting the soup base going. Put a pot of water (or vegetable broth) on medium-high heat. If using water, add the "Better than Bouillon" or similar product to the water and stir until dissolved. Add the white and light green parts of the chopped green onions. Stir occasionally while performing other tasks until it is time to combine ingredients for the soup.
- Meanwhile, add the eggs to cold water and bring to a boil for 5 minutes. Remove from heat and place in an ice bath. Once cooled, peel the eggs and set aside (cut in half lengthwise before serving)
- In a pan, drizzle the olive oil and sesame oil. Sautee the mushrooms for 4- 5 minutes, stirring occasionally.
- Meanwhile, add the miso paste to the soup base and stir until dissolved (soup base should be below a boil but emitting steam). Add noodles and cook for 4 – 5 minutes.
- Add the tofu and cook for another 2 minutes. Stir in the spinach (optional) and cook for another 2 – 3 minutes.
- Ladle the soup into bowls. Place half an egg in each bowl. Add remaining green onion, sesame seeds, and chili pepper (optional) for garnish. Serve immediately.
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