Mushroom & Tofu Soup | Japanese Recipes - Mayuko’s Kitchen

Shiitake Mushroom Soup


  • 20g Shiitake Mushroom
  • 500ml Chicken/Veg Stock
  • 300g Tofu
  • 100g Beansprouts
  • 5g thinly sliced Ginger
  • 1tsp Soy Sauce
  • 1tsp Sake (or White Wine)
  • 1tbsp Cornflour
  • 1tbsp Water
  • A little Spring Onion (for topping)


  1. Slice mushrooms and spring onion.
  2. 2. Dice the tofu into small cubes.


  1. Add a small amount of sesame oil to hot pan.
  2. Add ginger and slightly brown.
  3. Add bean sprouts and mushrooms and lightly fry.
  4. Add Stock and bring to boil.
  5. Add soy sauce and sake, and simmer for a couple of minutes until vegetables are soft.
  6. Add tofu to the pot.
  7. Mix 1tbsp of corn flour with 1tbsp of cold water, and add the to the pot. Gently stir.
  8. Simmer until soup becomes sticky, top with spring onion and serve.