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This shiitake mushroom soup is light, comforting, and packed with deep umami flavor! Fresh shiitake mushrooms, flavorful aromatics, and creamy soft tofu are simmered in a nourishing clear broth for a quick and easy one-pot meal. It’s vegetarian-friendly, too!
Growing up, my family used shiitake mushrooms in soup to add richness and depth to the broth. Let me show you how to use this ingredient to create a deeply flavorful, comforting bowl with just a few simple steps.
Table of Contents
Main Ingredient highlights
This shiitake soup is rich, comforting, and packed with flavor, thanks to a simple mix of pantry staples and aromatics.
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- Fresh Shiitake Mushrooms: I use fresh shiitake for convenience since they don’t require soaking. Choose ones that are firm, plump, and free from soft spots or mushiness.
- Fresh Ginger and Garlic Cloves: They add flavor and depth to the soup so don’t skip them!
- Scallions: The white parts are pounded and added to the broth for flavor. The green parts are sliced and used as a fresh garnish.
- Chicken Broth
- Substitution: To keep this vegetarian, use vegetable broth.
- Silken Tofu: Gives the soup a soft and creamy mouthfeel.
- Substitution: For a heartier bite, use half a block of firm tofu, cubed.
- Shiitake Mushroom Seasoning: To deepen the umami flavor in the shiitake broth.
- Substitution: Chicken bouillon or dashi powder gives a similar savory boost.
- Soy Sauce: Deepens the color of the broth and adds salty, umami flavor.
If using dried shiitake
Soak them in room temperature water until plump, ideally overnight. Use a 1:5 ratio—for 8.5 oz (241 g) fresh, use 1.7 oz (48 g) dried. Save the soaking water for extra umami in the broth and adjust seasoning as needed. See my post on how to use dried shiitake for more tips!
How to make shiitake mushroom tofu soup
This shiitake soup is ready in under 30 minutes! With a clear yet deeply flavorful broth, let me show you how to use fresh shiitake mushrooms to bring out the best taste in every sip.
- Prepare Fresh Shiitake for Soup: Wipe them clean with a paper towel. Trim the bottom of the stems and separate the stems and caps. Cut both the caps and stems into thin strips. The stems contain a lot of flavor!
- Prep the Aromatics: Mince the garlic and ginger. Separate the white and green scallion parts. Lightly pound the white part to release its aroma. Thinly slice the green part into rounds.
- Sauté the Aromatics: Heat avocado oil and sesame oil in a pot over medium heat. Add the garlic, ginger, and white scallion parts and sauté until fragrant (about 1 minute).
- Sauté the shiitake: Add the shiitake mushrooms and remaining sesame oil to the pot. Sauté for 3-4 minutes until soft.
- Add Broth and Simmer: Pour in the chicken broth. Stir with a wooden spoon to loosen the aromatics from the pan. Bring it to a gentle boil, with the lid slightly ajar (about 6 minutes). Reduce the heat and simmer for 10 minutes.
- Add Tofu: Discard the scallion whites from the broth. Add tofu cubes and simmer for 5 minutes.
- Season to Taste: Season with bouillon or dashi powder. Taste and adjust with soy sauce, salt, and white pepper.
- Garnish and serve: Garnish with cilantro and the green onion parts. Ladle into bowls and serve warm.
Tip for flavorful broth: Lightly pound the white part of the scallion and simmer it in the broth for extra flavor. Remove it before adding seasonings to your mushroom broth soup.
Good to know
How to tell when shiitake is cooked?
Shiitake mushrooms are cooked when they turn soft, tender, and slightly glossy. Fresh shiitakes take about 15-20 minutes to simmer in broth until they shrink slightly and develop a deep, rich aroma. Dried shiitakes (after rehydrating) take a bit longer—about 20-25 minutes—to fully soften. If they still feel firm or chewy, simmer a little longer until tender.
What to serve with Asian mushroom soup
Shiitake mushroom soup adds comfort and nutrients to any meal. Enjoy it on its own or serve it with dumplings, a protein dish, and rice or noodles for the full takeout experience at home.
- With Dumplings: Try my crispy rice paper dumplings for a gluten-free appetizer. You can serve chicken wontons or shrimp wontons in the soup or on the side.
- Protein Mains: For a vegetarian meal, this air fryer salt and pepper tofu is not to be missed! Meat eaters will love this chicken cabbage stir fry or my flaky teriyaki salmon bites.
- Rice and Noodles: Keep things simple with my one pot salmon and rice! If you’re a noodle lover, give this Cantonese chow mein a try. For low-carb, opt for shirataki fried rice.
ChihYu’s helpful notes
- Maximize Mushroom Flavor: Sauté the mushrooms first to bring out their deep, umami-rich flavor before simmering. Don’t toss the stems—they add extra depth to the broth!
- Add More Veggies: For a heartier soup, toss in some baby bok choy along with the tofu. It adds a fresh, crisp bite!
- Storage & Reheat: Store in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month—only if using firm tofu. Reheat on the stovetop or in the microwave.
More shiitake mushroom recipes you might like
Shiitake mushrooms bring deep flavor and texture to any meal. If you love this shiitake soup with tofu, give these other dishes a try, too!
- Sauteed napa cabbage with shiitake, garlic, and ginger.
- Sauteed bok choy with shiitake—vegetarian and vegan friendly!
- Vegetarian oyster sauce made with umami-rich shiitake!
shiitake mushroom soup with tofu recipe
Ingredients
- 8.5 oz fresh shiitake mushroom caps sliced
- 0.6 oz garlic 3 large cloves, finely minced
- 0.4 oz ginger 2 inch piece, thinly sliced
- 3 bulb scallions pound the white parts and slice the green parts
- 1.5 tbsp avocado oil
- 1 tbsp toasted sesame oil divided
- 3.5 cup chicken broth or vegetable broth
- 16 oz silken tofu or half block of firm tofu, cubed
- ½ tsp shiitake mushroom seasoning or chicken bouillon, or dashi powder
- 1 tbsp soy sauce or to taste
- Pinch coarse sea salt or to taste
- Small pinch ground white pepper ground white pepper
- Garnish cilantro optional
Instructions
Fresh shiitake prep:
- Use a paper towel to wipe the surface of the shiitake. Trim the bottom end of the shiitake stems if they are attached. Then, slice off the stems from the caps. Cut both the caps and stems into thin strips—both parts are edible.
Aromatic prep:
- Finely mince the garlic and ginger. Cut the scallions to separate the white and green parts. Lightly pound the white part with the back of a knife to release its aroma. Thinly slice the green part into rounds. Set everything aside, ready to use.
Sauté aromatics:
- Heat 1.5 tbsp avocado oil with 2 tsp sesame oil in a pot over medium heat. Sauté garlic, ginger, and white parts of the green onion for about 1 minute until fragrant.
Cook the mushrooms:
- Add the shiitake mushrooms and the remaining teaspoon sesame oil. Sauté for 3-4 minutes until soft.
Add broth and simmer:
- Pour in the chicken broth. Use a wooden spoon to scrape the bottom of the pan to lift up any brown bits. Cover the pot with a slight ajar to bring it to a gentle boil, about 6 minutes, then reduce the heat to medium-low or low and simmer for 10 minutes.
Add tofu:
- Discard the scallion whites. Add tofu cubes. Simmer for another 5 minutes.
Season to taste:
- Season with bouillon or dashi powder. Then, taste and adjust with soy sauce, salt, and white pepper.
Garnish and serve:
- Garnish with cilantro (if using) and the green onion parts. Ladle the soup into bowls and enjoy it warm.
Notes
- Shiitake Mushroom Seasoning: This is an Asian seasoning blend made with mushrooms, similar to chicken bouillon powder but with a deep, umami-rich flavor. It’s not just dried shiitake ground into a powder—it’s a carefully crafted blend that enhances the taste of your dish. Keep in mind that not all shiitake seasonings taste the same. I recommend choosing an Asian brand, as the flavors can vary significantly between Western and Asian versions.
- If using dried shiitake mushrooms:
- Rehydrate first: Soak them in room temperature water until they become plump and spongy with no hard spots. For the best texture, soak them overnight.
- Adjust quantity: Dried shiitakes are more concentrated, so use a 1:5 ratio to substitute fresh. For example, this recipe calls for 8.5 oz (241 g) fresh shiitake, so you’ll only need 1.7 oz (48 g) dried shiitake.
- Use the soaking water: The mushroom soaking water is packed with natural glutamate, adding extra depth to the broth. Save it and use it as part of the soup base. Be sure to adjust seasoning, as the flavor will be richer.
- How to use dried shiitake. See my article for more info.
- Variation – add vegetable: Can also add 1 small bundle of diced baby bok choy – add them to the soup at Step 6 with tofu and simmer for 5 minutes or until the greens are tender.
- Variation – seasoning: Can also add 1 tbsp of mirin or sake to season the soup and accentuate the flavor.
- Storage & Reheat: Store leftovers in an airtight container in the fridge for up to 3 days. Silken tofu doesn’t freeze well, but if using firm tofu, you can freeze the soup for up to 1 month. Reheat on the stovetop over medium heat for about 5 minutes, stirring gently, or microwave in 30-second intervals until warm. If frozen, thaw in the fridge overnight before reheating. Add a splash of broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish on a whim after seeing it on Instagram and not wanting something too heavy. It was so comforting and delicious! I added a bit of chili oil crisp as a topping which was just the extra little heat I was looking for. Thank you for a great recipe!
Wonderful. Thank you so much!
Really easy to throw together (about 30 min) and so comforting. I paired it with frozen soup dumplings and it made the meal complete although it was already good without.
Thank you for sharing the recipe!
That’s so lovely to hear. Thank you!
5/5 so easy and delicious. Especially good on a long day. I found these ingredients already in my fridge. This account is my go to. I have so many recipes saved. Keep it coming ❤️❤️❤️
It’s meant to be!