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Miso Soup with Seaweed

Rated as 4 out of 5 Stars

"This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!"
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35 m servings 116
Original recipe yields 6 servings


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  1. 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.
  2. 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

Per Serving: 116 calories; 3.4 15.7 7.7 0 925 Full nutrition

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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 o...