This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup.

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes

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  • Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.

  • Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.

Nutrition Facts

223 calories; protein 12.7g; carbohydrates 19.7g; fat 12.1g; sodium 987.2mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 4 stars
09/27/2003
Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup didn't flavor the soup as much as I'd like. Filling and delicious! Read More
(17)

Most helpful critical review

Rating: 2 stars
12/08/2003
I probably won't be making this one again. I am a die-hard Miso Soup lover and this just didn't taste like Miso to me. I kept having to add stuff to it to give it flavor. I don't think it was worth the effort. Read More
(26)
22 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 2 stars
12/08/2003
I probably won't be making this one again. I am a die-hard Miso Soup lover and this just didn't taste like Miso to me. I kept having to add stuff to it to give it flavor. I don't think it was worth the effort. Read More
(26)
Rating: 4 stars
09/27/2003
Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup didn't flavor the soup as much as I'd like. Filling and delicious! Read More
(17)
Rating: 5 stars
03/13/2003
Very hearty with all those vegies not overly brothy like other miso soups. I also nearly doubled the amount of miso paste. We enjoyed it very much. Read More
(13)
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Rating: 2 stars
10/30/2003
I wouldn't call this miso soup. Too much vegitable the smell of garlic pepper and olive oil kill the taste and flavor of miso. I would use corn oil chopped regular hot peppers no garlic less amount of vegitables and more miso. Thin-sliced pork could be added... I guess. Read More
(9)
Rating: 4 stars
01/24/2003
I used this recipe for my first-ever attempt at making miso soup at home. I had no carrots so I left them out and added kelp instead of spinach. It turned out great. The family loved it. Read More
(9)
Rating: 4 stars
02/18/2008
Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum! Read More
(8)
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Rating: 1 stars
03/13/2008
really bland - and I doubled the miso Read More
(8)
Rating: 5 stars
12/23/2007
I thought this was a great recipe. Very tasty. I added mushrooms and a little green onion. I didn't have Sherry but I don't think it made much of a difference without it. Read More
(6)
Rating: 5 stars
12/27/2008
What a delicious winter recipe!! We didn't add the sherry as we didn't have any but it still tasted amazing. We also add vegetable stock and it made it more flavoursome. Read More
(5)