Miso soup with shiitake mushrooms and spicy tofu

Miso Soup

Miso soup with shiitake mushrooms and spicy tofu

Course Soup
Cuisine Japanese
Servings 4 people
Calories 612 kcal


Miso soup

  • 2 liters filtered water
  • 100 g fresh shiitake mushrooms
  • 2 kombu sheets, sliced
  • 5 g bonito flakes
  • dashi stock (optionally)
  • 3-4 tbsp white miso paste
  • 1 tsp sesame seeds, roasted
  • green onion, for garnish

Spicy tofu

  • 1 block of extra firm tofu, pat-dry with tea towel, sliced into 1'x1' cubes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp soy sauce or tamari
  • 1.5 tbsp chili paste, I use Sriracha
  • 1 tsp turmeric powder


  • handful enoki mushrooms
  • 4 eggs, soft boiled (1 egg per serve)
  • soba noodles (100% buckwheat)


Spicy tofu

  • Preheat oven to 200C.
  • Place tofu into the bowl and gently mix together with all remaining ingredients. Make cure that all cubes are evenly covered with spices.
  • Spread tofu cubes on the baking tray covered with baking paper.
  • Bake 20 minutes. Halfway through flip cubes on the other side. If you have any remaining marinade you can spread it on the flipped side.
  • Remove from the oven when tofu is crispy.

Miso soup

  • Add mushrooms, bonito flakes and seaweed (you can replace them with dashi stock) to 2 liters of filtered water and bring to boil. Lower heat and simmer for 20 minutes.
  • Optionally, after 20 minutes of simmering, you can drain stock to remove bonito flakes, mushrooms and seaweed. I recommend to leave if you like the texture and flavor.
  • Add 3-4 tbsp of miso paste and stir. Simmer another 10 minutes.


  • In the bowl place: soba noodles or soy noodles and add 2 ladles of miso soup (with shittake mushrooms). Garnish with seaweed sheets, enoki mushrooms, halved soft boil egg, roasted sesame seeds and green onion.


Keyword recipe, sirtfood

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