Autumn in Japan marks the start of mushroom season. Forests and markets brim with all shapes and sizes of this delightful fungi, from fragrant matsutake to humble shimeji. One of my favorite ways to enjoy them is in miso soup. There’s something deeply comforting about how their earthy aroma blends with the nutty umami of miso in a soul-soothing broth.
At its core, miso soup is simple: a good stock, a few ingredients, and a spoonful of miso to bring it all together. Instead of the usual fish-based dashi, this recipe uses dried shiitake mushrooms to create a golden, plant-based broth packed with savory depth. It’s a great option for vegetarians or anyone who loves the woodsy richness of shiitake.
To add variety in texture, I like to mix in plenty of fresh mushrooms. This time it was enoki and shimeji, but whatever’s in season or looks good at the store will be perfect. They shrink as they cook, so don’t hold back. The combination of dried and fresh mushrooms builds layers of umami and texture that make this soup feel far more luxurious than the short ingredient list suggests.
Why This Recipe Works
- Dried shiitake broth — Dried shiitake mushrooms are loaded with guanylate, and soaking them in water creates a mushroom stock that combines with miso’s glutamates to intensify umami.
- Fresh mushrooms — Adding a mix of different types of mushrooms gives contrast in flavor and texture
- Miso dissolved off heat — Dissolving miso paste into the soup after turning off the heat helps preserve its delicate aroma and beneficial microbes.
Ingredients
Dried shiitake mushrooms — Dried shiitake mushrooms have a much more intense flavor than fresh ones, making them perfect for creating a flavorful broth for the soup. If you can’t find them, look for dried porcini mushrooms, which will create an equally flavorful broth.
Fresh mushrooms — Enoki and shimeji bring tender and meaty textures. Hen of the woods, oyster mushrooms, king trumpet, or button mushrooms will also work if Japanese mushrooms aren’t available.
Organic White Miso — Our organic white miso paste has a mellow sweetness and nutty depth that gently seasons the broth without overpowering the mushrooms.
Scallion — Provides a fresh, green accent that brightens the earthy richness of this autumn miso soup.
How to Make Mushroom Miso Soup
- Start by rinsing the dried shiitake gently to remove any surface grit. Then soak them in water until fully plumped and tender in the center. TIP: While it’s best to let the mushrooms rehydrate in room-temperature water, you can speed up the process by using boiling water. Once the mushrooms are soft, slice them into bite-sized pieces and trim any woody stems. Trim and cut the fresh mushrooms into similar sizes for even cooking.
- Pour the shiitake broth into a pot, taking care to leave any sediment behind. Add the rehydrated shiitake and bring to a gentle boil. Drop in the fresh mushrooms and simmer until they’re cooked through.
- Turn off the heat, then whisk the miso with a ladle of hot broth before stirring it back into the pot. This ensures it dissolves smoothly without clumps. Add scallions right before serving for a crisp, aromatic finish. SCIENCE: Adding miso off the heat helps preserve its aromatic compounds and live cultures, which can be destroyed by high heat.
Serve it With
Pair this soup with other Japanese-inspired dishes for a balanced meal. A light Daikon and Cucumber Salad brings refreshing crunch that contrasts with the warm earthiness of the soup. For a main dish, try Miso Chicken Thighs or Glazed Miso Tofu, both of which echo the savory depth of miso while providing loads of protein. On cooler days, Miso Butter Salmon adds richness and a bundle of steamed vegetables that complements the broth’s umami. For a fall-inspired combo, add Miso-Glazed Sweet Potatoes or lean into the theme with a cozy Mushroom Miso Risotto.
Ingredients
- 14 grams dried shiitake mushrooms
- 3 cups water
- 160 grams fresh mushrooms
- 4 tablespoons Organic Miso White
- 1 scallion chopped for garnish
Nutrition Facts
Instructions
- To make the shiitake mushroom broth, lightly rinse 14 grams dried shiitake mushrooms and place them in a bowl with 3 cups water. Let them soak until fully rehydrated and no longer firm in the center. This can take 2 to 4 hours, depending on the size and thickness of the mushrooms.
- Gently squeeze out the excess liquid, trim off the stems, and slice the mushrooms into bite-sized pieces. Trim and cut 160 grams fresh mushrooms (this is a mix of enoki and shimeji) into similar-sized pieces.
- Pour the shiitake broth into a pot, leaving any sediment behind. Add the sliced shiitake mushrooms and bring the soup to a boil.
- Add the fresh mushrooms and cook through, about 2minutes.
- Turn off the heat and dissolve 4 tablespoons Organic Miso White in a ladle with some of the hot broth before stirring it into the soup. This helps prevent clumps of undissolved miso.
- Add the chopped 1 scallion and serve.
