Japanese Mushroom Soup

Introducing my Japanese Mushroom Soup recipe, a savory and umami-packed delight that’s ready in just 5 minutes! With tender chicken thigh and flavorful shiitake mushrooms in a dashi broth base, it’s the perfect choice for a quick and comforting Japanese-inspired meal. Dive into a bowl of warmth and flavor – let’s get cooking!

Japanese mushroom soup served in a bowl topped with green onions being scooped up with a wooden spoon.

Why I Love This Recipe

What sets my Japanese Mushroom Soup apart is its simplicity and versatility! Like my Japanese Napa Cabbage Soup and Tofu Miso Soup, it’s rooted in traditional dashi broth but elevated with savory shiitake mushrooms and tender chicken thigh. And just like my beloved Japanese Chicken Soup, it’s a unique creation you won’t find elsewhere, made with all the simplicity of Japanese-inspired ingredients!

This soup captures the essence of Japanese cuisine, delivering a blend of flavors that’s both comforting and deeply satisfying. With its rich umami profile and subtle sweetness, it’s an ideal choice for anyone craving an authentic Japanese-inspired dish. So why not savor a bowl of this delightful soup today!



  • Chicken – boneless and skinless chicken thigh. Can substitute with chicken breasts if preferred but will alter soup flavor.
  • Dried Shiitake Mushrooms Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores.
  • Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.  
  • Sweetener – use your preferred sweetener. 
  • Salt – sea salt preferred.
  • Green Onion – freshly chopped green onions scallions.

Additional Add Ins

To make the soup heartier, add sliced Carrots, Kamaboko Fish Cakes, or Spinach. These ingredients boost flavor, texture, and nutrition.

🥢 Dashi Pro Tip

For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.

🍄 Shiitake Note

You can substitute dried shiitake mushrooms with Fresh Shiitake Mushrooms. However, note that using fresh shiitake may result in a slightly different flavor profile.

Ingredients for Japanese mushroom soup.


Step 1 Begin by preparing the Dashi broth. You can achieve this by bringing bonito flakes to a boil in water, or for a quicker option, use hondashi.

Japanese mushroom soup base.

Step 2 Next, in a separate bowl, rehydrate the dried shiitake mushrooms in water. After the mushrooms are rehydrated, remove stems and slice mushroom cap into bite-size slices.

Shiitake mushrooms being rehydrated.

🍄 Mushroom Rehydration Pro Tip

For Faster mushroom Rehydration, use Warm Water and place a bowl on top of the mushrooms to weigh them down. This simple trick accelerates the rehydration process.

Step 3 Now, combine Japanese sake, sweetener, soy sauce and salt into the dashi base, bringing the mixture to a gentle boil. Introduce the chicken pieces and sliced mushrooms to the simmering soup and allow them to cook for approximately 5-10 minutes.

Japanese mushroom soup in a pot.

🥄 Flavor Adjustment Pro Tip

Make sure to taste the soup and adjust by adding more Sweetener or Salt to match your personal preference.

🌿 Garnishing Pro Tip

Garnish your soup with chopped Green Onions and a sprinkle of Togarashi Red Pepper. These additions not only add visual appeal but can add extra flavor to your soup.

Pairing Recommendations

This Japanese Mushroom Soup complements dishes like Japanese Miso Salmon and Japanese Beef Fried Rice perfectly. For a complete meal, serve it alongside delicate chilled sides like Japanese Spinach Salad.

Japanese mushroom soup served in a bowl topped with green onions.

Frequently Asked Questions

Can I substitute chicken breast for chicken thigh?

Yes, you can, but it will slightly alter the texture of the soup. Chicken breast tends to be leaner and may result in a slightly firmer texture compared to the juiciness of chicken thigh.

Can I freeze this soup?

Yes, once cooked, you can store it in a ziplock bag and freeze it for 3-4 months. Make sure to cool the soup completely before freezing.

How can I reheat the soup without losing flavor or texture?

Yes, it will retain its texture after reheating. To preserve the flavor and texture, gently reheat the soup over medium heat on the stovetop, stirring occasionally to ensure even heating.

Storage Tips

To store leftovers, transfer the soup into an airtight container and refrigerate. Properly stored, the soup will maintain its quality for 5 to 7 days.

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Watch How To Make It

Japanese mushroom soup served in a bowl topped with green onions.

Japanese Mushroom Soup

Indulge in the savory delight of Japanese Mushroom Soup, a comforting and easy-to-make dish bursting with umami flavors. Perfect for a quick and nourishing Japanese-inspired meal.
4.24 from 13 votes
Course: Soup
Cuisine: Japanese
Keyword: Japanese mushroom soup, Japanese shiitake mushroom soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Print Recipe
Calories: 625kcal


Mushroom Soup

  • 3/4 lbs Chicken Thigh boneless and skinless
  • 2 Pieces Dried Shiitake Mushrooms
  • 3 tbsp Soy Sauce
  • 2 tbsp Japanese Sake
  • 1 tbsp Sweetener your preferred sweetener
  • 1/8 tsp Salt
  • 1 Stalk Green Onion


  • 2 Cup Bonito Flakes can sub with 1/4 tsp of hondashi
  • 4 Cups Water


  • Gather all the ingredients.
    Ingredients for Japanese mushroom soup.
  • Fill a bowl with warm water and place dried shiitake mushrooms inside for about 5 minutes to rehydrate them until they become soft. Once rehydrated, remove stems and slice the shiitake mushroom cap into very small bite-size slices and set them aside.
    Ingredients for Japanese mushroom soup.
  • In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
    Chopped chicken.
  • Finely slice green onions and set aside.
    Chopped green onions.
  • Prepare 4 cups of dashi by combining boiling water with bonito flakes. Steep for 5 minutes then strain bonito flakes, making sure to push out all excess liquid with a spoon from, and then discard them. Note - no need to strain if using hondashi.
    Dashi in a pot.
  • Add Japanese sake, sweetener, salt and soy sauce to the dashi, then bring it to a boil over high heat.
    Japanese mushroom soup base.
  • Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.


Calories: 625kcal | Carbohydrates: 3g | Protein: 95g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 1400mg | Potassium: 1260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
*Values Based Per Serving
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  1. Does the sake alcohol burn off?

  2. Afoodiefromcali

    Hey guys thanks for sharing your recipes and blog I’ve recently found your blog and after living in Japan for 6.5 years and just returning last year this site is heaven sent I ❤️ Japanese cuisine. I’d love to see you all take on ramen ? using shirataki noodles for sure

    • LowCarbingAsian

      Hey! Thank you very much for your kind words! Yup, we know the feeling and that’s exactly the reason why we started LCA! Just because we’re low carbing doesn’t mean we can’t enjoy Japanese/Asian foods the way it’s supposed to be! As for ramen, it’s something consider, but the real way to make the broth takes over 12 hours! So we might work on something like that for our instapot series, which probably will be sometime next year.

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