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A soup bowl with a ladle spooning out miso soup with tofu and shiitake mushrooms with green onions on the side.

Miso Soup with Tofu Recipe

  • Author: Asian Caucasian
  • Cook Time: 10 min
  • Total Time: 10 min
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Ten minutes is all it takes to make this quick and easy Miso Soup with Tofu! This Asian-inspired version of the popular Japanese soup is salty, savory, earthy, and so nourishing!


Ingredients

Units Scale
  • 4 cups organic vegetable broth
  • 3 tablespoons miso paste (white or yellow)
  • 23 tablespoons water
  • 3 green onions with white parts, sliced
  • 6 ounces shiitake mushrooms, thinly sliced (or white button mushrooms)
  • 1 sheet of nori (dried seaweed), cut into rectangles
  • 8 ounces silken firm tofu, cut into cubes
  • Sliced scallions for garnish

Instructions

  1. In a medium soup pot, bring the vegetable broth to a boil, and then lower to simmer for 5 minutes.
  2. While the broth is simmering, combine hot water, one tablespoon at a time, to the miso paste in a small bowl and whisk until smooth until there are no lumps. Set aside.
  3. Add the green onions and shiitake mushrooms to the broth. Simmer another 5 minutes. Remove from the heat.
  4. Slowly add in the miso paste mixture. Stir well until combined.
  5. Add in the nori strips and silken tofu cubes. Garnish with sliced green onions and serve while hot.

Notes

  • Silken tofu is very delicate! Take care to slice the tofu block gently so as not to break up the cubes.
  • Silken tofu is typically used in miso soup recipes, but you can use any type of tofu in this soup.
  • You can add any green vegetables of your choice to the soup, like chard, kale, spinach, etc.
  • If you don’t like shiitake mushrooms, feel free to use white button mushrooms. Make
  • It’s important to whisk the miso paste with hot water to break up the lumps before adding to the soup.
  • NEVER boil miso soup once the miso is added because it will lose its flavor and aroma.
  • It’s best to use up this miso soup as the flavor doesn’t last more than a few days. If you freeze the soup, remove the tofu first because it will not hold its shape and will break.

Nutrition

  • Serving Size:
  • Calories: 104
  • Sugar: 3.6 g
  • Sodium: 557.7 mg
  • Fat: 3.8 g
  • Carbohydrates: 10.9 g
  • Protein: 7.8 g
  • Cholesterol: 0 mg

Keywords: miso, miso soup, tofu soup, miso soup with tofu, easy miso soup