Savory White Miso Soup with Quinoa and Shiitake

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
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If you're looking for a comforting yet nutritious meal, this Savory White Miso Soup with Quinoa and Shiitake is just what you need. With its warm umami flavors and wholesome ingredients, it's perfect for a cozy night in or as a light lunch.

Ingredients for Savory White Miso Soup with Quinoa and Shiitake

Water serves as the base for our soup, keeping it light and hydrating. White miso paste is the star, lending its mellow, sweet flavor. Quinoa adds a nutritious grain element, providing a good dose of protein and fiber. Sliced shiitake mushrooms enhance the umami profile while adding a meaty texture. Firm tofu is diced for protein and a soft, comforting bite. Soy sauce deepens the savory notes. Green onions offer a fresh, pungent finish, while seaweed flakes like wakame add a touch of the ocean. Sesame oil gives a subtle nutty aroma, and fresh ginger provides a warm, spicy kick.

Tips & Tricks

  • Rinse the quinoa thoroughly to remove its natural bitter coating, called saponin.
  • Dissolve the miso paste in warm water before adding it to the soup to avoid clumps.
  • Avoid boiling the soup after adding miso to preserve its flavor and health benefits.
  • For a more robust flavor, toast the quinoa slightly before boiling.

Serving Suggestions

This soup stands well on its own but pairs beautifully with a side of steamed edamame or a light cucumber salad. For a heartier meal, serve it alongside some crusty bread or a bowl of fluffy rice. A drizzle of chili oil on top can add a nice heat for those who enjoy a spicy kick.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes, feel free to substitute with button or cremini mushrooms for a different texture.
Is there a gluten-free option?
Simply use tamari instead of soy sauce to make this recipe gluten-free.
How long does this soup keep?
It can be stored in the fridge for up to 3 days. Reheat gently on the stove.

Savory White Miso Soup with Quinoa and Shiitake Recipe Walkthrough

Start by bringing 4 cups of water to a boil in a medium pot. Once boiling, add the rinsed quinoa. Reduce the heat to a simmer and let it cook for about 15 minutes, until the quinoa is tender and slightly translucent. While that's simmering, you can prepare your other ingredients, like slicing the shiitake mushrooms and dicing the tofu.

Once the quinoa is ready, go ahead and stir in the mushrooms and tofu. Allow them to cook for another 5 minutes. This is just enough time for the mushrooms to soften and the tofu to warm through. Meanwhile, in a small bowl, mix the white miso paste with a bit of warm water to dissolve it. This little step ensures that the miso blends smoothly into the soup without clumping.

Add the dissolved miso paste to the pot along with the soy sauce. Be careful not to let the soup boil after the miso is added, as this can diminish its delicate flavor. Stir in the seaweed flakes, sesame oil, and grated ginger. Let it all heat through gently and then remove from heat. Just before serving, garnish with sliced green onions for that fresh oniony bite that complements the other flavors beautifully.

Why You'll Love This Recipe

  • Packs a punch with umami flavors from miso and soy sauce.
  • High in protein thanks to quinoa and tofu.
  • Rich in nutrients and easy to digest.
  • Quick to make — ready in about 30 minutes.
  • A delightful mix of textures from chewy quinoa and tender mushrooms.

Ingredients

4 cups water
1/4 cup white miso paste
1/2 cup quinoa, rinsed
1 cup sliced shiitake mushrooms
1/2 cup diced firm tofu
2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon seaweed flakes (such as wakame)
1 teaspoon sesame oil
1 teaspoon grated fresh ginger

Step-by-step Instructions

1. In a medium pot, bring the water to a boil.
2. Add the quinoa and reduce the heat to a simmer; cook for about 15 minutes or until the quinoa is tender.
3. Stir in the sliced shiitake mushrooms and diced tofu; cook for another 5 minutes.
4. In a small bowl, mix the white miso paste with a bit of warm water to dissolve.
5. Add the dissolved miso paste to the pot along with soy sauce, ensuring not to boil the mixture.
6. Stir in the seaweed flakes, sesame oil, and grated ginger; heat through gently.
7. Remove from heat and garnish with sliced green onions before serving.

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