Miso Soup


August 26, 2015

This Japanese inspired soup has the unique flavor that originates from the miso paste. In Japanese cuisine, there are a few different variations of miso. In this recipe, we will use white miso paste, but you can substitute with other types of miso.
This ingredients can be found in most Asian grocery stores.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 3 Servings


4 cups of water

1/4 cup of tofu, firm tofu is preferred; discard the water and cut into cubes

1/2 cup of scallion, chopped

3 tbsp of white miso paste (fermented soy bean paste)

1 sheet of dried seaweed (nori), cut into large rectangles

dash of hondashi granules (made from bonito stock, can be found in Asian food aisle)


1In a medium pot, boil water.

2Add dried seaweed and simmer for 5 minutes.

3Dilute white miso paste with a few tablespoon of hot water to thin the consistency of the miso paste.

4Add the diluted miso, tofu, scallion and with the rest of the soup mixture. Cook for an additional 5 minutes.

5Season with a dash of hondashi and salt to your liking. Add more miso paste to your taste.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.