Easy Miso Soup


Makes 2 cups

2 cups water, chicken broth, or vegetable broth
4 ounces (1/4 block) silken or firm tofu
1 to 2 scallions
2 tablespoons red or white miso paste

Optional: can add swiss chard or kale to up nutrition


  1. Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
  2. In a saucepan, bring broth to a rapid simmer over medium-high heat.
  3. Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
  4. Pour the dissolved miso back into the simmering broth.
  5. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added. (If adding optional greens, add before adding the tofu).
  6. Just before serving, scatter the scallions over the top of the soup.
  7. Pour the miso into individual bowls and serve.

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