Tofu and Mushroom(Kinoko) Soup

Tofu and Mushroom(Kinoko) Soup

Delicate flavor with a sour kick.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

40 g (1.4 oz.)

1/2 stalk (40 g / 1.4 oz.)

a dash


400 ml (13.5 fl. oz.)

1 tsp


2 tsp

(C)Potato Starch Solution

2 tsp


  1. Slice the tofu into 1.5 cm (0.6 in.) cubes.
  2. Trim the hard base off the shimeji mushrooms and separate into small bunches. Diagonally cut the Japanese long onion into 5 mm (0.2 in.) thick pieces.
  3. Place (A) and (2) into a pot and turn on the heat. Once boiling turn the heat to medium and boil for 2 minutes.
  4. Add (B) to (3) to adjust the flavor, then add the potato starch solution to slightly thicken the soup. Add in and warm the tofu, sprinkle on the pepper and then serve into dishes.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.


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