If you’re looking for a hearty and flavorful twist on a Japanese classic miso soup, my Shimeji Miso Soup is exactly what you need! This simple yet delicious recipe takes the traditional miso soup and adds bold, umami-packed shimeji mushrooms, creating a comforting dish that’s perfect alongside your favorite Japanese meals. I crafted this recipe to be quick, easy, and full of flavor, so let’s dive in and make something amazing!
Why I Love This Recipe
This Shimeji Miso Soup is one of my favorites because it’s so easy to make and perfect for pairing with almost any Japanese meal! While traditional miso soup variations like Tofu Miso Soup, Wakame Miso Soup, or Asari Miso Soup are commonly served, I crafted this version with shimeji mushrooms to bring out that deep, savory umami flavor that you don’t often find in restaurants!
The best part is, it’s incredibly simple—just prepare the dashi, add the mushrooms, and mix in the miso paste. It’s quick, flavorful, and foolproof! This hearty soup is perfect for anyone who wants to add a rich, comforting side to their meal with minimal effort. Trust me, once you try it, you’ll want to make it every time!
Ingredients
Ingredients
- 2 Cups Dashi –Â fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base of the soup.
- 2 tbsp Miso – awase brown Miso is what I recommend, but can use white miso or red miso as well best on personal preference. Used as the main base of the soup.
- 2 oz Shimeji Mushrooms – fresh produce found at Japanese or Asian grocery stores.
- 1/2 Stalk Green Onions – fresh and chopped
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Directions
Step 1 Cut off the roots from the shimeji mushrooms and wash them thoroughly. Break them into smaller, bite-sized bunches.
Step 2 Add dashi to a stovetop pot and bring it to a soft boil. Once boiling, add the cleaned shimeji mushrooms and cook for 2-3 minutes.
Step 3 Remove the pot from heat and mix in the miso paste. For smooth blending, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
🥢 Miso Pro Tip
Once miso is added, do not allow to boil to maintain the natural umami flavors.
Step 4 Pour the miso soup into a bowl and top with freshly chopped green onions before serving.
Recipe Variations
The great thing about miso soup is its versatility, allowing you to easily create different variations from the same base. You can switch up the mushrooms by using shiitake for a rich Mushroom Miso Soup or enoki for a lighter, more delicate flavor in your Enoki Miso Soup. If you’re craving something green, spinach makes a great addition, turning it into a Spinach Miso Soup, while Japanese radish gives a fresh, crisp twist for a Daikon Miso Soup. For a classic touch, try adding fried tofu for an Age Tofu Miso Soup.
If you’re in the mood for something different, crack open an egg to create a comforting Egg Drop Miso Soup. And for a more substantial meal, try adding pork belly and vegetables for a rich, hearty Tonjiru Pork Miso Soup. Each variation brings its own unique flavor to the table, making miso soup the perfect dish to customize based on your cravings!
Pairing Recommendations
The great thing about miso soup is how easily it pairs with any type of Japanese-style food. You can serve it alongside dishes like a tender Beef Tataki Steak or a comforting Classic Japanese Curry. It also goes perfectly with Japanese Fried Rice, adding a light yet savory touch to balance out the richness of the rice. For a lighter option, try serving it with Japanese Style Steamed Clams, which complements the umami-packed flavors of the soup. Miso soup truly enhances whatever you decide to pair it with, making it a versatile side for any Japanese meal!
Frequently Asked Questions
What if the miso soup is too salty or too watery?
If your miso soup is too salty or too watery, you can easily adjust the flavor. To reduce the saltiness, simply add a little more dashi. If it's too watery and you want a stronger miso flavor, add a bit more miso paste until you reach your desired taste.
Can I add tofu to this soup?
Absolutely! Tofu makes a great addition and pairs well with the miso base. Simply add it along with the mushrooms for extra protein.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time! It will store in the fridge for up to a week. Simply warm it back up on the stovetop or microwave.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will stay fresh for 7-10 days.
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Watch How To Make It
Shimeji Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso
- 2 oz Shimeji Mushroom trimmed and washed
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Trim the roots off the shimeji mushrooms and wash them thoroughly. Break them into smaller, bite-sized clusters.
- Pour the dashi into a stovetop pot and bring it to a soft boil. Once boiling, add the cleaned shimeji mushrooms and cook for 2-3 minutes.
- Remove the pot from the heat and stir in the miso paste. For a smooth mix, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
- Serve the miso soup in a bowl, garnished with freshly chopped green onions.
Nutrition
*Values Based Per Serving
