Shiitake Seaweed Soup

By Marge Perry & David Bonom
This soothing soup is filled with deeply satisfying umami (savory) flavor as well as health empowering nutrients. You can easily make it meatless by switching to vegetable broth, or give it more heft by adding leftover cooked chicken or pork.
  • Course: Soup


  • Canola Oil
  • dried wakame seaweed
  • extra firm tofu
  • garlic cloves
  • Low-sodium chicken broth
  • minced fresh ginger
  • red miso
  • scallions
  • shiitake mushrooms
  • shredded Napa cabbage
  • toasted sesame oil
  • udon noodles


  1. Cook udon noodles according to package directions
  2. Heat the canola and sesame oils in a 5-quart saucepan over medium-high. Add the mushrooms and cook, stirring occasionally, until wilted, 4-5 minutes. Stir in the ginger, garlic and scallions until fragrant and scallions wilt, about 1 minute. Add the cabbage and cook, stirring often, until wilted, 1-2 minutes. Stir in the seaweed and cook, stirring, 10 seconds. Add the broth and miso, stirring until miso dissolves, and bring just to a simmer. Reduce the heat to medium and simmer 15 minutes. Add the tofu, return to a simmer and cook 5 minutes longer.
  3. Divide the noodles among the bowls then ladle in the hot soup