This miso soup gets a delicious flavor boost by sautéing mushrooms in sesame oil before simmering.

It’s aromatic, comforting, and budget-friendly — perfect for everyday meals.

You can use any kind of mushrooms you like, such as shimeji, enoki, shiitake, or maitake.



Tofu and Mushroom Miso Soup with Sesame Oil

COOKING TIME: 10 minutes | Servings: 2

1 /2 a block of silken tofu

1 /2 a pack of shimeji mushrooms

1 /2 a pack of enoki mushrooms

1 tsp. sesame oil

1/4 tbsp. grated ginger (or 2 cm from a ginger paste tube)

(A) 1 2/3 cup water (400ml)

(A) 1 tsp. Hondashi (Japanese soup stock granules)

(A) 2 tbsp. miso paste



1. Cut the tofu into small cubes. Separate shimeji mushrooms into small clusters, and cut enoki mushrooms into 1-inch-long pieces (3 cm).

2. Heat sesame oil in a small saucepan over medium heat. Add mushrooms and ginger, and sauté for 1–2 minutes until fragrant.

3. Add water and Hondashi and bring to a boil. Add tofu and simmer for about 2 minutes. Turn off the heat and dissolve miso paste into the soup.

4. Pour into bowls and enjoy warm.



Tips & Notes

・Sautéing the mushrooms in sesame oil before simmering adds a deeper aroma and richness.

・Adjust the amount of miso to your taste — start with 1 1/2 tbsp. if you prefer a milder flavor.

・Try mixing different mushrooms for more texture and umami!

