I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.

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  • Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Nutrition Facts

48.9 calories; protein 4.1g 8% DV; carbohydrates 4.3g 1% DV; fat 2.1g 3% DV; cholesterolmg; sodium 307.6mg 12% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2006
I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not to add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu. This is a good recipe and I feel so relaxed and healthy after sipping on this great soup. Read More
(48)

Most helpful critical review

Rating: 1 stars
11/06/2006
Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most of Asian super market. It adds deepness and a great aroma to the miso soup. Read More
(94)
26 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 1 stars
11/05/2006
Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most of Asian super market. It adds deepness and a great aroma to the miso soup. Read More
(94)
Rating: 5 stars
04/20/2006
I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not to add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu. This is a good recipe and I feel so relaxed and healthy after sipping on this great soup. Read More
(48)
Rating: 3 stars
05/20/2008
it's not bad... not the traditional Japanese miso soup though I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But like I said not bad. Sorry not trying to be too critical... being part Japanese and after working at a Japanese restaurant for 6 years I'm pretty picky about how Japanese food is put together haha sorry. Read More
(38)
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Rating: 5 stars
03/31/2004
Very good and very easy. I use bok choy instead of spinach but would like it either way. Also I added sliced mushrooms. Thanks! Read More
(18)
Rating: 5 stars
11/04/2005
I generally use a combo of powdered vegi 'chicken' broth and powdered mushroom broth with my water for added flavor. The 'chicken' broth adds a savory element while the earthy mushroom broth rounds the flavor out with the two misos very nicely. Read More
(16)
Rating: 4 stars
01/29/2007
Yum. I didn't have both kinds of miso so I used 3TB of white miso(I wanted it a bit stronger). Added a bit of extra green onion...and it was perfect. Read More
(12)
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Rating: 4 stars
03/01/2007
Very simple to make. Mellow calming flavors. The tofu I used wasn't firm enough so make sure you get extra firm. I sauteed it in peanut oil beforehand. Also added some sliced baby bella mushrooms. A good introduction to miso soup. Read More
(12)
Rating: 5 stars
01/17/2006
I thought this soup was very good and is one of the few vegetarian versions I've seen. I followed the recipe except I added barley and red miso rather than the white and used a little more than called for. This is a keeper and will be a fun recipe to try variations with like the broths and mushrooms suggested by other reviewers or a bit of powdered soy sauce. Read More
(12)
Rating: 4 stars
12/04/2004
Pretty good but I should have added more miso to suit my taste. When I make it again I will put dried seaweed in place of the spinach. Read More
(8)