Miso Shiitake Breakfast Soup

Start your day with a nourishing bowl of Miso Shiitake Breakfast Soup, a warm and savory dish that’s as comforting as it is energizing. This Japanese-inspired recipe combines umami-rich shiitake mushrooms, velvety soft tofu, and tender baby spinach in a soothing miso-infused broth, accented by the aromatic flavors of fresh ginger and garlic. Perfectly balanced with a hint of soy sauce and a drizzle of sesame oil, this quick and wholesome soup comes together in just 30 minutes, making it an ideal choice for busy mornings. Garnished with crisp green onions, nutty sesame seeds, and optional seaweed, it’s not only a feast for the palate but also a visually stunning meal. Packed with plant-based protein and vibrant nutrients, this comforting miso soup is the perfect way to fuel your day with warmth and vitality.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 150 grams shiitake mushrooms
• 3 tablespoons white miso paste
• 4 cups vegetable broth
• 1 cup water
• 200 grams soft tofu
• 100 grams baby spinach
• 2 stalks green onions
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 inch ginger
• 1 clove garlic clove
• 1 sheet seaweed (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)
• 1 pinch salt

Directions

Step 1

Clean the shiitake mushrooms and slice them thinly. Discard the tough stems if necessary.

Step 2

Peel and finely grate the ginger and garlic.

Step 3

Cut the soft tofu into small cubes, approximately 1 cm in size.

Step 4

Slice the green onions thinly on a diagonal. Set the green parts aside for garnish.

Step 5

In a medium-sized pot, heat the sesame oil over medium heat. Add the grated ginger and garlic and sauté for 1-2 minutes until fragrant.

Step 6

Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until softened.

Step 7

Pour the vegetable broth and water into the pot. Bring to a gentle simmer over medium heat.

Step 8

Stir in the soy sauce and cook for another 2 minutes to incorporate the flavors.

Step 9

Reduce the heat to low. In a small bowl, dissolve the white miso paste in a ladleful of the hot broth, stirring until smooth. Add the dissolved miso back into the pot and stir gently. Do not boil the soup after adding miso as it can alter its delicate flavor.

Step 10

Add the tofu cubes and baby spinach to the soup. Let them warm through for 2-3 minutes. The spinach should wilt slightly but remain bright green.

Step 11

Taste and adjust the seasoning with a pinch of salt if needed.

Step 12

Ladle the soup into bowls. Garnish with the sliced green onion tops, crumbled seaweed, and a sprinkle of sesame seeds if desired.

Step 13

Serve hot and enjoy this restorative and flavorful Miso Shiitake Breakfast Soup.

Nutrition Facts

Serving size	1749.7 grams (1749.7g)

Amount per serving	% Daily Value*
Calories	811

Total Fat 33.90g	43%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 8.70g
Cholesterol 0mg	0%
Sodium 4542mg	197%
Total Carbohydrate 93.80g	34%
Dietary Fiber 23.40g	84%
Total Sugars 22.90g
Protein 44.30g	89%

Vitamin D 27IU	135%
Calcium 550mg	42%
Iron 13mg	73%
Potassium 2765mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 20.7%

Carbs: 43.8%