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Grilled Shiitake Mushroom and Onion Miso Soup

Grilling increases the fragrance of shiitake mushrooms. Enjoy it with this miso soup.

Ingredients (4 servings)

Shiitake mushrooms 4
Onion 1/2 (medium size)
Tomyo (Pea sprouts) Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Cut the bases off the shiitake mushrooms, grill and cut into proper sizes. Slice the onion widthwise and cut the tomyo to proper length.
  2. Bring the dashi stock to a boil and add the onion. After the onion is cooked, add the shiitake and tomyo and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Save the juice coming out of shiitake when grilled and add it later in the miso soup.

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