Japanese Mushroom Soup

Japanese Mushroom Soup is very tasty and is made with tofu, scallion, leek, coriander, and shimeji mushrooms that have a mild nutty flavor.

Japanese Mushroom Soup recipe
Japanese Mushroom Soup
Photos & recipe: Marjan Zamani

4 Pers.

Prep. Time: 10 Min.

Ck. Time: 20 Min.

Ingredients for Japanese Mushroom Soup

Japanese Mushroom Soup recipe
  • 150 g white and brown shimeji mushrooms
  • 100 g tofu
  • 1 scallion
  • 1 leek
  • 25 g coriander
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • Salt and pepper


To prepare this soup finely cut the leek and scallion into rings and discard their root ends. Then separate the coriander leaves by hand and chop its stems finely. Next, cut the tofu into small cubes. After that, soak the leek, coriander, scallion, and mushrooms in water for a few minutes, and then drain them. Normally the inner leaves of leeks contain dirt and debris, so wash and rinse them carefully.

Japanese Mushroom Soup recipe

Now in a pot over high heat, add the olive oil. When the olive oil is warm, add the leek and stems of coriander to it. The coriander stems will add a lot of flavor to this soup. After 2 minutes, add the salt and pepper and sauté for 1 more minute. Then add 1 liter of water to the ingredients. As soon as the soup starts to boil, lower the heat to medium, put the lid on the pot, and simmer for 15 minutes. After 15 minutes, add the shimeji mushrooms, tofu, coriander leaves, and soy sauce to the soup and simmer for 5 minutes more.

Finally, garnish the Japanese Mushroom Soup with the sliced scallion, then your soup is ready to serve.

Notes: You can use any type of mushroom in your soup. But if you use white button mushrooms or any other type of big mushrooms, cut them first. Also, you can fry the small cubes of the tofu with olive oil in a skillet over medium-high heat for about 4-5 minutes until they are golden brown and crispy, and then add them to the soup.