Miso Soup I

Miso Soup I

23

"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

10 m servings 49 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Reviews

23
  1. 26 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

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 ...

Very good and very easy. I use bok choy instead of spinach, but would like it either way. Also, I added sliced mushrooms. Thanks!

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 rou...

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 mushroo...

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.

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 ...

I went to an asian grocery store and yet couldn't find anything other than generic soybean miso paste. This still turned out very good, though a tad salty.