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close up of tofu mushroom soup in rustic bowl

Low FODMAP Two-Mushroom Miso Soup

Mushrooms in a low FODMAP recipe? Yes! This recipe from Soupology by Drew Smith features low FODMAP amounts of both dried shiitake mushrooms and fresh oyster mushrooms. The broth is enhanced with root vegetables, which lend an earthy sweetness, and is bolstered with protein-rich tofu. And yes, firm tofu and miso are low FODMAP soy products!

Course: Soup
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 15 minutes
Total Time: 1 hour 5 minutes
Makes: 4 Servings
Calories: 204 kcal
Author: Drew Smith


  • 8 (28 g) dried shiitake mushrooms
  • 1 medium carrot
  • 1 medium parsnip
  • 1 medium celery root
  • Olive or Vegetable oil for frying
  • 4½- ounces (130 g) oyster mushrooms
  • Sheet of kombu
  • 3 teaspoons miso
  • 4½- ounces (130 g) firm tofu
  • Fresh cilantro to garnish
  • Soy sauce or toasted sesame oil


  1. Soak the dried mushrooms in boiled water for 15 minutes, until soft.
  2. Wash and peel the carrot, parsnip, and celery root and dice into small cubes. Shallow fry lightly in olive or vegetable oil for 5 minutes. Tear the oyster mushrooms into small pieces and add to the vegetables, stirring everything together.
  3. Cover with boiled water. Add the shiitake and the liquid they are soaked in, making about 2 quarts (2 L) in all in the pot. Cover everything with the whole sheet of kombu. Cover the pot and let it simmer quietly for 30 minutes.
  4. Dissolve the miso paste in twice as much hot water and stir well to get rid of any lumps. Carve the tofu into batons. Take the pot off the heat. Lift out the kombu and add the miso and the tofu. Garnish with cilantro leaves and soy sauce or sesame oil.


FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Carrots: Carrots have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash carrots contain no FODMAPs.
  • Celeriac: Also known as celery root and knob celery; it is a variety related to the common celery you are probably familiar with. Monash has lab tested celeriac and it is low FODMAP in 75 g amounts. It is helpful to note that it does not become Moderate for FODMAPs until it reaches 350 g, which is quite a lot.
  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Parsnips: Parsnips have been lab tested by Monash University and have shown no detectable FODMAPs.
  • Tofu: Both Monash University and FODMAP Friendly have lab tested various kinds of tofu. Both have found silken tofu to be high in FODMAPs, particularly fructans and GOS. Monash University says that both firm and plain tofu (the US equivalent of extra firm and firm) have low FODMAP servings. 160 g of drained for the firm and 170 g for the plain. FODMAP Friendly gives firm tofu a “Pass” at 100 g.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Two-Mushroom Miso Soup
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 340mg14%
Potassium 807mg23%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 6g7%
Protein 10g20%
Vitamin A 19IU0%
Vitamin C 20mg24%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.