Yes, you can absolutely cook Japanese‑inspired dishes at home using ingredients that are easy to find! This Japanese mushroom soup is the perfect example.
A light, umami‑rich broth built on simple pantry staples, plus a clever homemade substitute for dashi when traditional ingredients aren’t available.
If you are familiar with Japanese cuisine, you probably know that dashi is the foundation of countless soups. It’s the Japanese equivalent of our stocks and broths, but with a completely different flavor profile. Classic dashi is made by gently steeping kombu seaweed, dried bonito flakes, and dried mushrooms to create a clear, delicate broth packed with natural umami.
Umami
But depending on where you live, authentic dashi ingredients aren’t always easy to find.
When I was in Spain, I couldn’t get my hands on kombu or bonito flakes the way I can in Belgium. So I created a simple, accessible dashi substitute that still delivers depth and savoriness using ingredients you can find almost anywhere.
Alternatives
My version uses three things: a sheet of nori, a few drops of fish sauce, and dried shiitake mushrooms.
They’re not everyday ingredients for everyone, but even having just nori and fish sauce on hand gives you a surprisingly convincing umami base. It’s not meant to be a perfect replica of traditional dashi — just a smart, practical way to build flavor when you don’t have specialty items nearby.
Once you have that broth, the rest of the soup comes together quickly: tender mushrooms, clean flavors, and that signature Japanese lightness that makes the dish feel both comforting and refreshing. If you enjoy soups with a subtle, savory depth, this one will become a favorite.
And if you love this style of cooking, don’t miss my Japanese‑style prawn ramen soup or my miso and soba noodle soup with smoked salmon — both quick, flavorful, and perfect for weeknight cooking.
Enjoy this beautiful bowl of umami.
Enjoy!
Easy Japanese Mushroom Soup Recipe
You can cook Japanese at home using everyday ingredients! Try out this Japanese mushroom soup then with my homemade substitute for dashi!!
- 2,5 oz shimeji or white mushrooms (70 g)
- 1 dried shiitake mushrooms (optional)
- 2 cups water (480 ml)
- 2 sheets nori seaweed
- 1 small garlic clove peeled
- 1 tsp fish sauce
- a handful tofu diced
- 1 spring onion sliced finely
- 1 tsp light soy sauce or red miso
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Pour the water in a large saucepan and place it over medium heat until simmering. Don’t let it boil fiercely. Once the water is warm, add the nori seaweed, the peeled garlic clove, dried shiitake (optional) and the fish sauce.
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Put a lid on the pan and let the ingredients simmer in the warm water for 5 minutes. Then take the pan off the heat and put it aside for another 10 minutes. Drain the flavored soup base and discard the cooked seaweed and the garlic clove.
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Place the soup base over medium heat again and add the mushrooms. If you are using white mushrooms, slice them up first.
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Cook them for a minute and then add the soy sauce (or red miso) and the diced tofu. Check the seasoning of the soup and add extra salt, soy sauce or miso to taste if necessary. Also add the sliced spring onion right in the end.
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Then scoop the Japanese mushrooms soup into large bowls and garnish with extra sliced spring onion. Serve this soup hot.
What mushrooms to use?
Good question, what fresh mushrooms should you use?
Japanese mushroom soup is all about layering subtle, earthy flavors, and the mushrooms you choose make a big difference. Shiitake is the classic option: dried shiitake brings deep umami and a slightly smoky aroma, while fresh shiitake tastes softer and more delicate.
Enoki adds a mild, almost sweet note and a lovely texture that stays crisp even after cooking. Shimeji mushrooms bring a nutty, savory flavor and hold their shape beautifully in broth.
If you can’t find these Japanese varieties, oyster mushrooms or even simple button mushrooms work well — they won’t taste as traditionally Japanese, but they still contribute a clean, comforting earthiness. Mixing two or three types creates the most balanced, restaurant‑style flavor.
People Also Ask (FAQ)
Can I make Japanese mushroom soup without dashi
Yes. While dashi gives the most authentic flavor, you can build a similar umami base using nori, dried mushrooms, and a few drops of fish sauce or soy sauce. It won’t taste identical, but it creates a clean, savory broth that works beautifully in this soup.
Is Japanese mushroom soup healthy
Very. It’s naturally low in calories, rich in antioxidants from mushrooms, and light enough for everyday cooking. If you keep the broth clear and avoid heavy add‑ins, it stays a nutritious, comforting option.
Can I make this soup vegan
Absolutely. Skip the fish sauce and use only nori, soy sauce, and dried shiitake to build umami. The soaking liquid from dried mushrooms is one of the best vegan dashi substitutes.
What can I serve with Japanese mushroom soup
It pairs well with rice bowls, gyoza, tempura, or simple Japanese pickles. For a light meal, serve it alongside soba noodles or a small tofu salad.
Can I use miso in this soup
Yes. Adding a spoonful of white or yellow miso at the end gives the broth extra depth and a slightly creamy finish. Just whisk it in off the heat so the miso doesn’t lose its flavor.
How long does Japanese mushroom soup keep
It keeps for 3–4 days in the fridge. Reheat gently on the stove so the mushrooms stay tender. If you used miso, avoid boiling the soup when reheating.