Hearty Miso Soup With Yuba and Shiitakes

By Sue Li

Updated June 30, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
55 min
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This miso soup builds its flavors using simmered daikon and shiitakes, which give the broth a slightly earthy and funky flavor, along with potatoes to add a creamy texture. Yuba, which forms from the top layer of fresh hot soy milk, is a silkier, almost noodle-like alternative to tofu. If you can’t find yuba in your supermarket, substitute it here with a package of firm tofu, drained and cut into 1-inch cubes. The soup won’t have the same texture, but you’ll still get an especially hearty and delicious vegan miso soup.

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Ingredients

Yield:4 servings

  • 1 small daikon (about 1 pound), peeled and cut into 1-inch pieces

  • 8 large fresh shiitake mushrooms (about 6 ounces), stems discarded, caps sliced ¼-inch thick

  • 2 small Yukon Gold potatoes (about 4 ounces), peeled and cut into ½-inch pieces 

  • 4 cups water

  • Salt 

  • ⅓ cup white miso

  • 2 tablespoons mirin

  • 1 tablespoon soy sauce

  • 4 large garlic cloves, finely chopped 

  • 1 (5-ounce) package fresh yuba, rinsed (see Tip) 

  • Thinly sliced scallion greens, for garnish 

  • Cooked rice, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

35 grams carbs; 186 calories; 1 gram polyunsaturated fat; 2 grams fat; 5 grams fiber; 1192 milligrams sodium; 7 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, combine the daikon, mushrooms, potatoes and water. Season generously with salt, cover with a lid and bring to a boil over medium-high heat. Once it comes to a boil, lower the heat to medium-low, and simmer, covered, until the daikon pieces are translucent, 30 to 40 minutes. 

  2. Step 2

    While the daikon cooks, combine the miso, mirin and soy sauce in a small bowl. Ladle about ½ cup of the hot water from the pot into the miso mixture and whisk or stir until smooth. Stir in the chopped garlic. Set aside. 

  3. Step 3

    Unfold the yuba pieces and slice them into 1-inch strips. The yuba will separate once they cook and resemble ribbons. 

  4. Step 4

    Once the daikon is translucent on the edges and tender, stir in the yuba and the miso mixture and bring to a simmer over medium. Cook for another 10 minutes and season with more salt if needed. 

  5. Step 5

    Top with scallions and serve with rice or on its own.

Tip

  • Yuba can sometimes be found alongside the tofu in the refrigerated section of food markets.

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Comments

sashimimimi

Well this is a whole new way to consider miso soup. While the recipe does have miso in the ingredients, it is by no means a traditional way to make the broth for the soup. This recipe along with another cold peanut noodle recipe that I recently tried has solidified my intent to NEVER try an “ Asian” recipe on this website again. The bastardization of Asian classics, along with the inedible outcome, have cured me of my curiosity.

Sherri

I normally don’t adapt recipes the first time I make them, but after reading the first submitted reviews, I thought it best to make a few changes. The result was delicious! First, I sautéed the garlic and added ginger in sesame oil; then added the mushrooms and some red pepper flakes and cooked until the mushrooms released juices and softened. I then added the water, daikon, potatoes (used tiny Yukon golds cut in half), and a sheet of dashi kombu. Added only the tiniest bit of salt. Cooked until everything soft. Removed dashi. Added miso mixture and yuza as directed. When done, added a 1/2 cup of scallions and teaspoon of chili crisp. I know it sounds a lot different, but really just a few changes. Absolute yum!!!

Beatrice Batkinson

Hmmm. Interesting. Having never simmered Daikon or used miso before, I was attracted to this recipe due to the shiitake mushrooms, which I adore. Very shroom forward with a nice vegetal middle flavour . . . I halved the garlic as it seemed excessive for 4 cups of water. This recipe could easily be modified to your particular tastes - throw in some wilted greens. Lastly, watch out for salt! There’s considerable in the miso so hold back on the initial “salt generously” instruction.

Andrew Norris

Would love to see this recipe without the mirin (alcohol).

AL

I enjoyed this recipe. My grocery store only had hodo spicy yuba noodles in a teriyaki sauce, which made the soup spicy and salty. I added an extra 1/2 cup of water. The stock was flavorful before the addition of miso and Yuba. To serve, I squeezed some fresh lemon juice over the soup.

Sherri

I normally don’t adapt recipes the first time I make them, but after reading the first submitted reviews, I thought it best to make a few changes. The result was delicious! First, I sautéed the garlic and added ginger in sesame oil; then added the mushrooms and some red pepper flakes and cooked until the mushrooms released juices and softened. I then added the water, daikon, potatoes (used tiny Yukon golds cut in half), and a sheet of dashi kombu. Added only the tiniest bit of salt. Cooked until everything soft. Removed dashi. Added miso mixture and yuza as directed. When done, added a 1/2 cup of scallions and teaspoon of chili crisp. I know it sounds a lot different, but really just a few changes. Absolute yum!!!

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