Miso Soup with Shiitake Mushrooms in just 5 ingredients! - VEGAN

Updated: Aug 20

As someone who LOVES take out, this homemade Miso Soup was a life saver. I never have to worry about ordering take out whenever I have a Miso craving. Best part? It's made with only 5 ingredients and doesn't take more than 20 minutes! You can even add additional veggies of your choice like tofu, bean sprouts, etc.


Let's be honest..who doesn't love take out? I feel like I'm always wanting to eat take out on the days I'm feeling too lazy to cook, mainly because take out always seems so time consuming to make. Well, this Miso Soup doesn't even take 20 minutes! I love how easy it is to make and has the same great taste as the restaurants.




Why Shiitake Mushrooms?

Shiitake Mushrooms are SO flavorful that it takes the soup to a whole different level of tasty. But the key is to thinly slice them so they can get nice and cooked in the broth. It's not absolutely required to use shiitake mushrooms, so feel free to use the mushrooms you prefer :)


Can I use other veggies?

YES!! I've tried it with silken tofu cut into cubes as well as bean sprouts and it tastes just as great. Experiment with it and have fun, but I would recommend adding other veggies in addition to the mushrooms.







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Ingredients:

3 cups veggie broth (I use low sodium)

1 cup water

4 dry shiitake mushrooms (finely sliced)

1 inch piece of ginger (thinly sliced or grated)

2-3 tbsp Miso paste

scallions (finely chopped) for garnish


Instructions:

  1. Add the water and broth into a medium saucepan and bring to a boil

  2. Toss in the grated ginger and sliced mushrooms and mix. Turn the heat to low and let it simmer for 3-5 minutes then remove from heat.

  3. Take 3-4 tbsp of the broth and add it to the miso paste - whisk it with a fork until it's completely smooth and lump free. Add it to the saucepan and mix it well.

  4. Garnish with chopped scallions.


Tools used in this recipe:














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