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mushroom tofu miso soup

Mushroom & Silken Tofu Blended Miso Soup with Chilli Oil and Sourdough

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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Dinner, Lunch, Soup
Cuisine: Fusion
Keyword: healthy, simple, soups
Servings: 4 people

Equipment

  • 1 large pot
  • 1 blender

Ingredients

For the Soup

  • 1 tbsp sesame oil
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 30 g ginger grated
  • 400 g mixed mushrooms
  • 300 g silken tofu
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 300 g water or veggie broth optional depending on how you like the texture of your soup

To finish

  • Chilli oil (to taste)
  • Toasted sesame seeds (optional)
  • Fresh coriander or chives (optional)

To serve

  • Slices of sourdough bread

Instructions

  • In a large pot, heat sesame oil over medium heat. Add shallot and cook until soft and translucent.
    Stir in garlic and ginger, cooking until fragrant — about 1 minute.
  • Add sliced mushrooms and a pinch of salt. Let them cook down slowly, releasing their moisture and concentrating in flavour. This should take about 6–8 minutes.
    They should be deeply golden and aromatic.
  • Pour in your soy sauce and some of the water/broth.
    In a small bowl, mix the miso paste with a ladle of hot broth until smooth, then stir it back into the pot. (Avoid boiling aggressively after adding miso — it preserves its flavour.)
  • Add the silken tofu directly into the pot.
    Using a hand blender, blend until completely smooth and velvety. The texture should resemble a light cream soup — glossy and thickened naturally by the tofu.
    Taste and adjust with soy sauce if needed.
  • Ladle into bowls. Drizzle generously with chilli oil — let it pool and ripple across the surface.
    Top with spring onions, sesame seeds, or fresh herbs for brightness.
    Serve immediately with warm toasted sourdough on the side.