Delicious miso soup with shiitake stock

Delicious miso soup made with shiitake stock. Perfect broth intensity!

In fact, Glutamate in kombu is more abundant in dried shiitake. That's why miso soup is so delicious with just shiitake broth and shaved bonito!

Glutamate content mg/100g From "STANDARD TABLES OF FOOD COMPOSITION IN JAPAN 2023(MEXT)."

3600 Dried shiitake mushrooms
2300 Enagaoni Konbu
1700 Gagome Konbu
1700 Rishiri Konbu
1600 Mitsuishi Konbu
1500 Makonbu

The rehydrating water from our Japanese forest-grown dried shiitake mushrooms is full of umami, so please use it in your cooking.

Using shiitake powder leaves particles in the dish, but stem broth is liquid, so it looks beautiful and deepens the umami evenly throughout the dish.

Use 10 g of dried shiitake mushrooms and 1 litre of water, not just the stems.

The shaved bonito is placed in a bowl and then poured into the finished miso soup. The miso soup is completed in the bowl and the shaved bonito is also eaten without wasting it as an ingredient.

Ingredients (for 2 persons)

  • 300 ml Shiitake stock
  • 150g Tofu
  • 4 tsp Miso
  • 2 Tbsp (1g) Bonito shavings
  • as required Green onion (Finely chopped)


Bring stock to a boil in a saucepan, add tofu cut into pieces and bring to a simmer.
Dissolve in the miso paste.
Put the shaved bonito in a bowl.
Pour the miso soup from 2 into the bowl from 3 and garnish with green onions.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?

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