Easy Mushroom Tofu Soup-packed with umami flavor from shiitake mushrooms, garlic, ginger, and miso. It is protein-packed, rich in fiber, and freezer-friendly. With freezing, the tofu develops a firmer, heartier texture that absorbs even more of the flavorful shiitake broth during reheating, while the shiitake mushrooms become richer and more concentrated in flavor after thawing.
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🔍 Quick Look: Mushroom Tofu Soup
- ⏱️ Prep Time: 20 minutes
- 🎛️ Cook Time: 10 minutes
- 👥 Servings: 2
- 📊 Calories: ~269 kcal (based on nutrition panel)
- 👩🏽🍳 Flavor Profile: Savory, umami-rich shiitake broth with mushrooms that become richer and meatier after freezing, and tofu that turns firmer and heartier as it absorbs the flavorful broth.
- 💪🏼 Nutrition: 25 grams of protein, 9 grams of fiber, 145 mg calcium
- ⭐ Difficulty: Easy. Minimal chopping, one pot, and simple ingredients. Great for meal prep and freezer cooking.
Jump to:
- 🔍 Quick Look: Mushroom Tofu Soup
- 👩🏽⚕️ Nutritionist's Note
- 👩🏼🌾 Ingredients
- 🌱 Substitutions
- 📝 How to Make Shiitake Mushroom Tofu Soup
- ❄️ How to Freeze Tofu Soup:
- ✔️ Storage & Meal Prep Tips
- 🍄🟫 More Tofu Mushroom Recipes
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- Mushroom Tofu Soup Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
👩🏽⚕️ Nutritionist's Note
This mushroom soup is rich in plant protein and fiber, making it more satisfying and balanced than many broth-based soups. Shiitake mushrooms contain beta-glucans, a type of fiber being studied for their potential role in supporting immune and heart health, while tofu provides high-quality plant protein and heart-healthy unsaturated fats.
Why You'll Love This Recipe
If you enjoy shiitake soup, mushroom tofu soup, or tofu shiitake recipes, this shiitake mushroom recipe soup is an easy weeknight staple.
- Rich in beta-glucan fiber from shiitake mushrooms
- Protein-packed and surprisingly satisfying
- Made with just 10 simple ingredients
- Deeply savory shiitake broth with rich umami flavor
- Freezer-friendly and perfect for meal prep
- Tastes even better after freezing and thawing
- Easy to thaw, reheat, and enjoy anytime
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
- Shiitake mushrooms create the deeply savory shiitake broth that gives this mushroom soup its rich umami flavor.
- Extra-firm tofu works best for tofu soup because it holds its shape well and develops a chewier texture after freezing.
- White miso adds depth and richness to the broth without needing cream or excessive oil.
- Fresh ginger and garlic balance the earthy mushrooms and add warmth and complexity to the soup.
- Napa Cabbage adds freshness, texture, and extra fiber.
- Scallions add freshness and a mild onion flavor that brightens the rich shiitake broth without overpowering the soup.
See the printable recipe card below for quantities.
🌱 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Shiitake mushrooms: Use cremini, baby bella, or almost any mushroom variety if needed, though shiitake mushrooms create the richest, most umami-packed broth.
- Extra-firm tofu: Firm tofu also works, but extra-firm holds its shape best after freezing and reheating.
- Napa cabbage: Substitute with green cabbage, bok choy, spinach, or kale.
- White miso: Yellow miso works well too, though the flavor will be slightly stronger.
- Tamari: Use soy sauce, dark soy sauce, or gluten-free tamari.
- Scallions: Substitute chives or thinly sliced shallots.
📝 How to Make Shiitake Mushroom Tofu Soup
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
- Slice the shiitake mushrooms evenly so they cook at the same rate and develop deeper flavor.
- Thinly slice the napa cabbage (or bok choy) so it becomes tender quickly during reheating.
- Slice the green parts of the scallions and add them directly to the freezer containers with the tofu and cabbage. Lightly press the white scallion stems with the side of a knife to release more flavor, simmer them in the shiitake broth, then remove before serving.
- Cut the tofu into bite-sized cubes for easier freezing, reheating, and eating.
- Cook the mushrooms undisturbed at first so they can release their liquid and brown properly, stirring only occasionally until deeply golden and savory. Move them to the sides of the pan once browned.
- Sauté the garlic and ginger in the center for about 1 minute until fragrant.
- Add the broth, dissolved miso, and white parts of scallions to the cooked mushrooms and aromatics. Stir well to combine.
- Non-Freezer Option: Add the tofu, cabbage, and sliced scallion greens directly to the pot. Simmer for about 10 minutes, or until the cabbage is tender and the tofu is heated through. Remove the white scallion stems before serving. Add more broth as desired. Top with sesame seeds, chili crisp, sliced scallions, or toasted sesame oil.
❄️ How to Freeze Tofu Soup:
- For freezing (optional): Divide the tofu and cabbage between two glass freezer-friendly containers or any freezer-safe containers.
- Pour the hot shiitake mushroom broth over the tofu and vegetables before freezing.
- Freeze for up to 3 months for the best texture and flavor.
- To reheat, thaw the soup container in a warm water bath for a few minutes until it loosens easily, then transfer to a saucepan and warm as needed.
✔️ Storage & Meal Prep Tips
These simple steps help preserve freshness and flavor:
- Refrigerate in an airtight container for up to 5 days.
- Freeze in silicone pr glass freezer-safe containers for up to 3 months.
- Store in individual containers for easy meal prep.
- To reheat, place the container in a warm water bath for a few minutes until the soup loosens easily, then transfer to a saucepan and warm as needed.
- The tofu and shiitake mushrooms develop even better texture and flavor after freezing and thawing.
🍄🟫 More Tofu Mushroom Recipes
Fuel up with this high-protein Mushroom and Tofu Bowl packed with flavor and nutrition!
This High-Protein Creamy Tofu Mushroom Pasta is a delicious pasta dish packed with flavor and surprisingly easy to make.
The Best Miso Soup recipe! 10 minutes to make, packed with umami flavor, healthy, and vegan. Just 8 ingredients.
10-Minute Easy Vegan Ramen-a comforting, quick, and high protein recipe.
🙋🏽♀️ Recipe FAQs
No. Extra-firm tofu can be added directly to the broth and heated through while simmering. This allows it to absorb more flavor from the shiitake broth.
Tofu is naturally low in carbohydrates and high in protein, making it a balanced option for blood sugar management. Broth-based tofu soup recipes like this one are especially satisfying without being heavy.
Yes. This mushroom tofu soup freezes exceptionally well. The tofu becomes firmer and heartier, while the mushrooms develop deeper flavor after thawing.
Extra-firm tofu works best because it holds its shape well during simmering, freezing, and reheating.
Shiitake mushrooms are naturally rich in umami compounds that create a deeply savory broth with minimal ingredients.
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Mushroom Tofu Soup Recipe
Ingredients
- 1 teaspoon olive oil or drizzle of broth
- 8 ounces shiitake mushrooms or mushrooms (sliced)
- 3 large cloves garlic minced
- 1 inch ginger minced or grated
- 4 cups vegetable broth plus more as needed (preferably low-sodium)
- 1 ½ tablespoons tamari or soy sauce (preferably low-sodium)
- 1 ½ teaspoons mellow or white miso dissolved in 1 tablespoon water
- 7 to 8 ounces super-firm tofu or extra-firm tofu, cut into 1-inch cubes
- 1 ½ cups sliced napa cabbage or green cabbage (about ½ small head cabbage)
- 2 scallions
Optional for serving:
- Drizzle of chili crisp
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EQUIPMENT
- 1 Medium saucepan
- 2 single-serve freezer-safe containers optional
Instructions
- Prepare the scallions into the white stems and green tops. Thinly slice the green tops and set aside. Lightly press the white stems with the side of a knife to release more flavor. Set aside.
- Cook the mushrooms: Heat a large skillet over medium heat with the optional oil or a splash of broth. Cook the mushrooms undisturbed at first so they can release their liquid and brown properly, stirring only occasionally until deeply golden and savory.
- Cook aromatics: Move the mushrooms to the sides of the pot and sauté the garlic and ginger in the center for about 1 minute until fragrant. Add more oil or broth as needed.
- Simmer the broth: Add the white scallion stems to the pot along with the broth, soy sauce, and dissolved miso. Stir to combine.
- For serving immediately: Add the tofu, cabbage, and sliced scallion greens directly to the pot. Simmer for about 10 minutes, or until the cabbage is tender and the tofu is heated through. Remove the white scallion stems right before serving. Add salt and white or black pepper to taste.
- For freezing: Divide the tofu, cabbage, and sliced scallion greens between two freezer-friendly glass containers or any freezer-safe containers. Pour the hot mushroom broth over the top. Let cool completely, cover, and freeze for up to 3 months.To reheat: To reheat, place the container in a warm water bath for a few minutes until the soup loosens easily, then transfer to a saucepan and warm as needed.
- Optional for serving: Top with sesame seeds, chili crisp, more sliced scallions, or a drizzle of toasted sesame oil before serving.
Notes
- Freezing improves both the tofu and shiitake mushrooms. The tofu develops a firmer, heartier texture that absorbs more broth, while the mushrooms become richer and more concentrated in flavor.
- Simmering the white scallion stems in the broth adds subtle onion flavor without overpowering the soup.
- Dissolve the miso separately in a little warm broth before adding to the pot for the smoothest broth.
- Cook the mushrooms until deeply browned for the best umami flavor.
- This mushroom tofu soup reheats especially well straight from frozen.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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