Why You’ll Love 15-Minute Miso Mushroom Soup with Scallions That Heals Your Soul

I like this recipe because it delivers rich umami flavor in just minutes without feeling heavy. I enjoy how flexible it is with different mushrooms, how soothing the miso and ginger taste together, and how it works perfectly as a light meal or a simple starter. I also appreciate that it uses everyday ingredients while still feeling special and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 cups vegetable broth
1 cup sliced mushrooms
3 tbsp miso paste
2 scallions, chopped
1 clove garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil

Directions

I start by heating the sesame oil in a pot over medium heat. I add the garlic and ginger and sauté them briefly until fragrant, which usually takes about a minute. I then add the sliced mushrooms and cook them until they soften and release their flavor.

Next, I pour in the vegetable broth and bring everything to a gentle simmer. I dissolve the miso paste in a small amount of the hot broth, then stir it back into the pot so it blends smoothly. I add the soy sauce and let the soup simmer for a few more minutes. Finally, I stir in the chopped scallions and serve the soup hot.

Servings and Timing

I make this soup in about 15 minutes from start to finish. The prep time is around 5 minutes, and the cooking time is about 10 minutes. This recipe yields 2 servings, which I find perfect for a quick meal or a cozy dinner for two.

Variations

I sometimes use shiitake or cremini mushrooms for a deeper flavor. When I want extra protein, I add cubes of soft tofu near the end of cooking. For a bit of heat, I like stirring in a pinch of chili flakes or a small drizzle of chili oil. If I want a heartier soup, I add cooked noodles or a handful of spinach.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently over low heat and avoid boiling so the miso flavor stays balanced. I stir well before serving to redistribute the ingredients.

FAQs

Can I use any type of miso paste?

I usually use white or yellow miso for a milder flavor, but I sometimes use red miso when I want a stronger, deeper taste.

What mushrooms work best in this soup?

I like using shiitake, cremini, or button mushrooms, but I use whatever I have on hand and they all work well.

Is this soup vegan?

I make it vegan by ensuring the miso paste and soy sauce I use contain no animal products.

Can I make this soup gluten-free?

I make it gluten-free by using gluten-free miso paste and tamari instead of regular soy sauce.

Can I prepare this soup ahead of time?

I prepare it ahead and store it in the fridge, but I prefer making it fresh for the best flavor.

Why shouldn’t miso be boiled?

I avoid boiling miso because high heat can dull its flavor and reduce its beneficial qualities.

Can I add vegetables to this soup?

I like adding spinach, bok choy, or thinly sliced carrots for extra nutrition and texture.

How do I keep the soup from tasting too salty?

I start with less miso and soy sauce, then adjust at the end to keep the flavors balanced.

Can I freeze this soup?

I usually don’t freeze it because miso can change texture, but it can be frozen if needed.

Is this soup filling enough for a meal?

I find it satisfying on its own, and I make it more filling by adding tofu or noodles.

Conclusion

I return to this miso mushroom soup again and again because it is fast, comforting, and full of flavor. I love how it fits easily into my routine while still feeling warm and nourishing, making it one of my favorite simple soups to enjoy any time.

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