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Enjoy Miso Soup Recipe

Samuel Fukuzaki writes in: A new trend out west is nothing but an old trend from Japan: eating high-protein “suppers” any time of day. You might not like sushi in the a.m., but how about a nice cup of miso broth on cold and blustery morning? The protein in the tofu will get you through your early morning-meetings or trips to daycare with energy to spare. Heart healthy and extremely tasty, miso broth makes an elegant side dish for any meal.


4 1/2 cups water
1/2 of a tofu cake, cubed
1 cup bok choy
2 T miso paste
1 1/2 T barley miso paste
5-6 thinly sliced mushrooms if desired
Chopped green onions – at least one, two or three makes this miso soup recipe especially tasty


  • Bring water to a boil and add cubed tofu.
  • Turn down the heat and cook for a few minutes to soften tofu.
  • Add bok choy and cook for a few minutes until it softens. Turn off the stove.
  • Using elbow grease, combine your miso pastes with 4 T water and add to the pot.
  • Top off your miso soup with panache by sprinkling sliced mushrooms and green onions over each individual serving; they add flavor and interest to the bowls.
  • Ready to eat, this miso soup serves 6 people.
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