How to Cook Miso Soup with Shrimp Wonton and Shiitake Mushrooms

Miso Soup with Shrimp Wonton and Shiitake Mushrooms

Course Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Connie Veneracion


  • 4 fresh shiitake mushrooms caps only
  • 1 bunch bok choy
  • 330 grams silken tofu
  • 1 small carrot
  • 12 shrimp wonton homemade or store-bought
  • 2 packets dashi granules
  • 2 tablespoons miso paste
  • fish sauce to taste


  • Halve, quarter or slice the shiitake.
  • Cut up the bok choy into smaller pieces.
  • Cut the tofu into bite-size pieces.
  • Peel and thinly slice the carrot.
  • Boil about four cups of water in a pan.
  • Cook the tofu, mushrooms and bok choy and for about two minutes. The carrot slices and wontons, for about four minutes. Use a slotted spoon to scoop out and transfer to a shallow bowl. Tip: If the water evaporates fast before everything‚Äôs cooked, just add more, a little at a time so that the temperature does not go down so much.
  • Cook the carrot slices and wontons in the water for about four minutes. Again, use a slotted spoon to scoop them out and transfer to a plate or bowl.
  • In another pot, boil another six cups of water. Take a quarter cup of hot water and dissolve the miso paste in it. Turn off the heat and stir in the dashi and miso paste.
  • Place all the cooked ingredients in a soup tureen and pour in the miso soup.
  • Ladle the soup into bowls (make sure everyone gets a piece of everything) and enjoy your miso soup with shrimp wonton and shiitake mushrooms.