Simple Miso Tofu Soup

Serving size:
 4 Servings


    • 5 c
    • vegetable broth (prepared, or 5 cups water and 1 vegetable bouillon cube)
    • 2
    • scallions (up to 3, green and white parts thinly sliced)
    • 2
    • kombu (strips, each 3 x 5 inches, optional)
    • 8 oz
    • tofu (soft or medium, well blotted and finely diced)
    • 2 T
    • miso (up to 4 T)
20 minutes
Ready in
20 minutes


A light and healthful dinner. Simple to prepare, though very restorative. Miso, a fermented food, aids digestion and is rich in Vitamin B and trace minerals. Tasty, as well as beneficial for the immune system.

Adapted from The Vegetarian Family Cookbook (c) 2004, Nava Altas


Combine the stock with the scallions and kombu, if using, in a soup pot. Bring to a simmer, then cover and simmer gently for 5 minutes. Stir in the tofu. Simmer 1 to 2 minutes longer, then remove the kombu. Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Taste and add more dissolved miso if desire. Serve at once.


Miso is a wonderfully healthful food, particularly for those undergoing chemotherapy, as it combats nausea. Never bring miso to a boil, however, as the heat will destroy its beneficial enzymes.


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