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Home > Miso soup with shiitakes

Miso soup with shiitakes

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Miso; Shiitake Mushrooms; Vegetable Broth
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Japanese
Cook Method Boiling; Saut�ing
Diet Low Carb; Low Cholesterol; Heart Healthy; Vegetarian; Vegan


  • 1 tablespoon olive oil 

  • 1 yellow onion, finely chopped

  • 3 plum (Roma) tomatoes, peeled and seeded, then diced

  • 1 tablespoon fresh ginger, peeled and finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable stock or broth 

  • 2 tablespoons white miso 

  • 1/4 pound firm tofu, drained and cut into 1/4-inch cubes

  • 3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced

  • 1 cup watercress leaves

  • 1 green onion, including tender green top, thinly sliced



  • Heat the olive oil over medium heat in a large saucepan.

  • Add the yellow onion, saut� for approximately 4 minutes, until soft and translucent, then add the tomatoes, ginger, and garlic, and saut� for another 5 minutes, until the tomatoes are soft.

  • Add the stock, bring to a boil, and then reduce the heat to a simmer. Add the miso (whisking until dissolved), tofu, mushrooms, and watercress leaves and simmer for about 1 minute, until the tofu is heated through and the mushrooms and watercress leaves are soft.

  • Place the soup into individual warmed bowls, garnish with the green onion, and serve immediately.


Nutrition (per serving)

  • Calories: 98 cal

  • Total fat: 4g

  • Saturated fat: <1g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 495mg

  • Carbohydrate: 7g

  • Fiber: 1g

  • Protein: 8g