This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!


Recipe Summary

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.

  • Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.

Cook's Note:

Shiitake or straw mushrooms can be used in place of white mushrooms.

Nutrition Facts

116 calories; protein 7.7g; carbohydrates 15.7g; fat 3.4g; sodium 924.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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Rating: 4 stars
This was quite tasty! The recipe didn't specify what type/color miso to use - I normally use white however I had some dark rice miso on hand so that's what I used. I added a couple teaspoons of dashi to the water since my miso didn't have added dashi. Other than this minor change the flavor was good. I don't usually put carrot and potato in my miso soup so that was a nice change. A couple recommendations: there is no need to dirty two pots. Just use the large pot that the vegetables were cooked in to make the soup. I would probably use less wakame next time but that's just personal preference. Read More