Simple Miso Tofu Soup


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This Japanese favorite is so easy to make! It's ready to eat in ten minutes or less!

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  • 5 C. prepared vegetable broth or 5 C. water with 1 vegetable bouillon cube
  • 2 to 3 scallions, thinly sliced
  • 2 strips kombu, each 3 by 5 inches (optional)
  • 8 oz. soft or medium-firm tofu, cut into 1/4 inch thick slices, blotted, and diced
  • 2-4 Tbs. miso

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Combine the stock with the scallions and kombu in a soup pot.  Bring to a simmer, then cover and let simmer for about 5 minutes.  Stir in tofu, simmer for 1 to 2 more minutes, then remove kombu.  Dissolve the miso in just enough warm water to make it pourable.  Stir miso into the broth and remove from heat.  Serve immediately.

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