Simple Miso Tofu Soup

Serving size:
 4 Servings


    • 5 c
    • vegetable broth
    • 3
    • scallions (trimmed, green and white parts, thinly sliced)
    • 2
    • kombu strips (each 3 x 5 inches, optional)
    • 8 oz
    • tofu (soft or medium, drained, patted dry, finely diced)
    • 2 T
    • miso (plus up to 2 more tablespoons)
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.

Place the miso in a small bowl or measuring cup and stir in a few tablespoons of warm water until the miso dissolves, just enough to make it pourable. Stir the miso-water mixture into the pot of broth, and remove from 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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