I love how grounding and cozy this soup feels. The homemade dashi is a game-changer—it’s incredibly easy to make and brings a natural, earthy flavor that I just can’t get from instant soup bases. Searing the maitake mushrooms takes the flavor even further, adding a toasty depth that complements the creamy tofu and the briny wakame. Whether I’m feeling under the weather or just want something light but satisfying, this is my go-to comfort soup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Broth
6 cups water
1 sheet kombu (5×5 inches)
6 small dried shiitake mushrooms
Soup Base
½ lb fresh maitake mushrooms (or other mushrooms)
Pinch sea salt
12.5 oz soft or silken tofu, drained and cubed
1 tbsp dried wakame
1 clove garlic, finely grated
1 tbsp mirin
1 tbsp soy sauce
2–3 tbsp white miso paste (adjust to taste)
To Finish
1 green onion, thinly sliced
Sesame oil (optional, for drizzling)
Directions
I start by soaking the kombu and dried shiitake mushrooms in 6 cups of water for at least 2 hours—or overnight for more flavor.
I bring the mixture to a gentle boil and cook for 12 to 15 minutes, skimming off any white foam that forms.
While the broth simmers, I heat a skillet and dry-sear the maitake mushrooms until browned and fragrant. I sprinkle in a pinch of salt and set them aside.
Once the broth is ready, I remove the kombu and shiitake. Sometimes I slice the shiitake and add them back into the soup.
I stir in soy sauce, mirin, the seared maitake, wakame, grated garlic, and tofu. Then I let everything simmer gently for 7–8 minutes.
I turn off the heat and dissolve 2–3 tablespoons of miso paste into the soup using a mesh strainer or ladle. I avoid boiling at this point to preserve the miso’s delicate flavor and nutrients.
I taste the soup and adjust with more miso or soy sauce if needed.
To serve, I ladle the soup into bowls, top with sliced green onions, and drizzle a bit of sesame oil for extra aroma.
Servings and Timing
Servings: 5
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Calories: 75 kcal per serving
Variations
Sometimes I add noodles or cooked rice to turn this into a more filling meal. If I don’t have maitake, I use oyster or shiitake mushrooms instead. I’ve also made this with red or mixed miso when I want a bolder flavor. For an extra veggie boost, I’ll toss in baby spinach or thinly sliced carrots during the last few minutes of simmering.
Storage/Reheating
I store leftovers in the fridge for up to 3 days in a sealed container. When reheating, I gently warm the soup on the stovetop over low heat—without boiling—to keep the miso flavor intact. If it thickens in the fridge, I add a splash of water or broth before reheating.
FAQs
Can I use instant dashi instead of homemade?
Yes, I can use instant dashi to save time, but I find that the homemade kombu–shiitake broth adds more depth and a cleaner taste.
Is searing the mushrooms really necessary?
Technically, no—but I always do it. Searing brings out a smoky, roasted flavor in the mushrooms that makes the soup more delicious.
What kind of miso should I use?
I usually use white miso for its mild, slightly sweet flavor. Red miso works too, but it’s stronger, so I start with less and taste as I go.
Can I make this soup ahead of time?
Yes, I often prep the broth and seared mushrooms ahead. I add the miso just before serving for the freshest flavor.
Is this soup vegan?
Yes, it’s completely plant-based as long as I use vegan-certified miso and soy sauce.
Conclusion
This Maitake Mushroom Miso Soup is everything I want in a nourishing bowl—earthy, savory, warming, and full of natural umami. It’s surprisingly simple to make and endlessly customizable. Whether I’m sipping it slowly on a cold morning or serving it as a light dinner, it always leaves me feeling satisfied and comforted.
A cozy, umami-rich miso soup made with homemade dashi, seared maitake mushrooms, tofu, and wakame. Simple, warming, and naturally vegan.
Ingredients
For the Broth:
6 cups water
1 sheet kombu (5x5 inches)
6 small dried shiitake mushrooms
For the Soup Base:
½ lb fresh maitake mushrooms (or other mushrooms of choice)
Pinch of sea salt
12.5 oz soft or silken tofu, drained and cubed
1 tbsp dried wakame
1 clove garlic, finely grated
1 tbsp mirin
1 tbsp soy sauce
2–3 tbsp white miso paste (adjust to taste)
To Finish:
1 green onion, thinly sliced
Sesame oil (optional, for drizzling)
Instructions
Prepare the Kombu–Shiitake Broth:
Soak kombu and shiitake mushrooms in 6 cups water for at least 2 hours (or overnight). Bring to a gentle boil, simmer for 12–15 minutes, and skim off any foam.
Sear the Maitake Mushrooms:
Heat a skillet over medium. Dry-sear the maitake mushrooms until lightly browned, then season with a pinch of salt. Set aside.
Remove Kombu & Shiitake:
Remove the kombu and mushrooms from the pot. Slice shiitake and return to the soup if desired. Save kombu for another use.
Build the Soup:
Add soy sauce, mirin, seared maitake, wakame, grated garlic, and tofu to the broth. Simmer gently for 7–8 minutes.
Add the Miso Paste:
Place miso in a ladle or fine-mesh strainer, submerge in hot broth, and stir to dissolve. Avoid boiling after adding miso.
Taste & Adjust:
Add more miso or soy sauce if desired.
Finish & Serve:
Ladle soup into bowls. Garnish with green onion and a drizzle of sesame oil if using. Serve warm.
Notes
Start with 2 tbsp miso; add more to taste.
A little wakame goes a long way—it expands significantly.
Searing mushrooms adds depth but is optional.
Save rehydrated kombu to make kombu tsukudani or simmered kombu.
Prep Time:30 minutes
Cook Time:15 minutes
Category:Appetizer, Breakfast, Main Course, Side Dish, Soup, Starter
