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Simple Japanese Miso Soup

Published Saturday, 05 March, 2011 by Was A Student

clear soup made of fermented soybeans paste. its healthy!



  • 2 - 4 tablespoons miso paste
  • 2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
  • 2 - 3 slices of shitake mushroom
  • a handful of watercress or spinach, well washed and stems trimmed
  • 2 green onions, tops removed thinly sliced
  • a small handful of coriander leaves
  • a pinch of red pepper flakes


#1 In a medium sauce pan bring 4 cups of water and the shiitake mushroom to a boil. Reduce the heat to a gentle simmer and remove from heat.

#2 Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot.

#3 Add the tofu, remove from the heat, and let it sit for just a minute or so.

#4 pour the miso broth,mushroom and tofu over your bowl. Add some watercress, green onions, coriander leaves, and red pepper flakes to the bowl and enjoy.

*you may add soba noodles if you want*

*my favourite type of miso is the white one, the darker colour r saltier*

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