Recipe by: Claire Ohsato

Source: Family recipe

Serves: 4 – 6



  • 1 pack tofu
  • 1 pack shimeji mushroom
  • 3 dashi packs
  • 10 pieces spring onions
  • 1 ltr water
  • 100g miso paste


  • Cut and remove the roots of the shimeji mushrooms. Cut the spring onions into small pieces and dice the tofu into small squares
  • In a large sauce pan, bring water to boil with all the dashi packs. After 2-3 minutes of boiling, take out the packs.
  • Simmer with shimeji mushrooms for 3 minutes
  • Add tofu and wait until the soup boils. This should be around 1 minute
  • Take a deep strainer. Add the miso in the strainer and dip it into the soup. Mix the miso paste in the strainer with a spoon till most of it dissolves. Turn off the heat before the soup boils again. If the soup boils after adding the miso, it impacts the taste of the soup
  • Serve in small bowls with spring onion.

Download PDF version here: japanese-miso-soup-claire-ohsato