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Miso Soup with Mushrooms, Snow Peas and Tofu

Prep time
30 mins
Entrée | Soups | Side dishes

Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas


Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!


1 1⁄2 cmushrooms (shiitakes or baby bella, cleaned, stemmed and sliced)
4 ozsnow peas (trimmed and cut in half crosswise (about 2 c.))
8 oztofu (firm, well-drained and cut into small dice)
2 scallions (sliced)
3 Tmiso (any variety, dissolved in 1/3 c. water)
  pepper (to taste)


Combine the mushrooms and 5-6 c. water in a large saucepan and bring to a simmer. Cover and simmer gently for approximately 10 minutes. Add your snow peas and the small, diced tofu pieces. Simmer with the mushrooms and the water until the snow peas are tender but still crispy. This will take about 2-5 minutes. Stir in the sliced scallions and the miso. There are a variety of misos available for purchase at the Co-op. Experiment with different flavors- they will all taste great in this simple recipe! Remove the pan from heat. Season with pepper, serve and enjoy!