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+ servings
5 from 1 vote
Miso Soup with Tofu and Vegetables
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This miso soup with tofu and vegetables is a great starter for an Asian inspired dinner. It’s extremely healthy and has a lot of umami flavor in it.
Course: Soup
Cuisine: Japanese
Keyword: miso soup
Servings: 6 people
  • 1 ½ liter water
  • 200 gr Tofu
  • 100 gr mushrooms
  • 1 big carrot
  • 1 onion
  • 1 spring onion
  • 1 big pack choi
  • 1 minced garlic
  • Ginger zest
  • 1 ½ tbsp red miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • Salt
  1. In a big stock pot heat the canola oil. Chop the spring onions and separate the white part from the green part. Toss the white part chopped thinly and save the green part for later. Cook for a couple minutes until the oil becomes fragrant.
  2. Pour the water and when it boils toss the carrot and the onion cut into medium size pieces --- not so big to take forever to cook but not too small that they are going to fall apart while cooking.
  3. When the carrot is tender fork add the tofu --- cut into 1-inch cubes ---, the pack choi leaves and the mushrooms. Season with soy sauce, sesame oil, ginger zest, and the minced garlic. Let it boil for 5 minutes.
  4. Take the soup out of the stove and with the help of a strainer (see the picture above) incorporate the miso into the soup. The soup must not be boiling while you are adding the miso. Taste and adjust the salt.
  5. Garnish with some spring onions ---- the green part --- chopped thinly. Serve hot.