By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
123 cal · 7 min
Tofu and Mushroom Miso Soup
Recipe GLPR3efaef197e1c76
A delicate, warming Japanese-inspired miso soup featuring silky tofu, tender mushrooms, and leafy greens finished with a silken egg ribbon. Ready in just 7 minutes, this light yet satisfying soup balances umami-rich miso broth with fresh vegetables and creates beautiful visual layers with each ingredient.
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Ingredients
4 cups Dashi or vegetable broth
4 ounces Fresh mushrooms, sliced
6 ounces Tofu, cubed
1 handful Leafy green vegetable, chopped
1 Egg, whisked
4 tablespoons Miso paste
2 tablespoons Green onion, chopped
Directions
Pour the dashi or vegetable broth into a sauce pot and bring to a rolling boil over medium-high heat.
Add the sliced mushrooms, cubed tofu, and chopped leafy greens to the boiling broth. Stir gently to combine.
While stirring the broth in a slow circular motion, slowly pour the whisked egg in a thin stream. The egg will cook into delicate ribbons as it hits the hot liquid. Continue cooking for 2 minutes until the egg is fully set and the vegetables are tender.
Remove the pot from heat. Ladle approximately ½ cup of the hot broth into a small bowl.
Add the miso paste to the bowl with hot broth. Using a fork or small whisk, stir and gently liquify the miso paste, breaking down any lumps, until smooth and well combined.
Pour the liquified miso mixture back into the pot with the soup and stir gently but thoroughly to incorporate, being careful not to break apart the tofu and vegetables.
Divide the soup among four serving bowls. Garnish each bowl with chopped green onion and serve immediately while hot.
Comments
Dashi is the real hurdle here—it's not a standard item at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte, so you'll need a trip to an Asian market or order online, which adds cost and planning friction to what looks like a quick weeknight soup. The seven-minute claim ignores prep: chopping greens, slicing mushrooms and tofu, and bringing broth to temperature realistically takes twelve to fifteen minutes. Everything else (miso, tofu, eggs, green onions) is available at any major chain, and the per-serving cost lands around $2 if you already have dashi, but closer to $3 if you're buying it. The soup itself is forgiving, reheats well, and feeds four, but the dashi bottleneck makes this a plan-ahead dish, not a spontaneous dinner.
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