Yellow miso paste (awase):This is a blend of white and red miso, so it tastes balanced. You can pick it up at Asian groceries, or in the miso section at regular supermarkets and major online retailers. If you want to make miso soup with red miso, check out myakadashi recipe.
Mushrooms:My mix are shimeji (beech), enoki, shiitake, and nameko. Enoki and shimeji are easy finds at Asian markets. Nameko shows up fresh at Japanese grocers or as jarred/dried “nameko in water” online. Use any local combo you can grab, cremini + oyster/king oyster keep a Japanese feel.
Japanese soy sauce(koikuchi shoyu):A tiny splash of this classic dark, well-rounded shoyu deepens the broth with a toasty, savory finish, but you can skip this entirely if you don’t have it.
Instructions
What is it? Lightning fast umami rich mushroom miso soup.
Flavor profile: Savory, Delicate, Earthy
Why you’ll love this recipe: This soup delivers deep, restaurant style umami in just 20 minutes.
Must haves: Yellow miso paste (awase miso), Dashi stock (shiitake + kombu for plant based), Your favorite mushrooms.
Skill Level: Easy
Suitable for Meal Prep? Partially.
Japanese Mushroom Miso Soup · Dinner Match Lab | Dinner Match Lab
