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

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.

Lori R.

I feel queasy reading the recipe. I might be hypersensitive, but I would not use the word "funky" to describe the aroma or taste of my food. Wet, dirty socks are funky. I do have to say that I have never seen Yuba in my supermarket, and I doubt I would go searching for it to make something funky for dinner. Otherwise, it might be interesting to try, but I am not highly motivated to try it.

Andrew Norris

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

Emily

If you see Mirin-fu seasoning (みりん風調味料), it's very low alcohol (less than 1%).

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.

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