shiitake mushroom soup with tofu recipe

Recipe image shows fresh shiitake mushrooms and silken tofu in a clear shiitake broth.

5 from 3 votes

shiitake mushroom soup with tofu recipe

Shiitake mushroom soup with creamy silken tofu is light yet comforting, packed with umami in an aromatic shiitake broth.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Asian

Keyword: shiitake mushrom tofu soup, Shiitake mushroom soup

Servings: servings

Author: ChihYu Smith

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

US - Metric

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.

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