Miso Soup II

Miso Soup II


"This is not a fishy soup like those that are kelp based. Let this soup mellow overnight for best taste. Like all vegetable soups, measures are approximate and substitutions can include whatever vegetable you want. Mushrooms of any kind are particularly good in this soup."


35 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 987 mg
  • 39%

Based on a 2,000 calorie diet

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  1. Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
  2. Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
  3. Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.
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  1. 22 Ratings


I probably won't be making this one again. I am a die-hard Miso Soup lover and this just didn't taste like Miso to me. I kept having to add stuff to it to give it flavor. I don't think it was wo...

Very hearty miso soup. I will increase the amount of Miso in it next time because the 1/4 cup didn't flavor the soup as much as I'd like. Filling and delicious!

Very hearty with all those vegies, not overly brothy like other miso soups. I also nearly doubled the amount of miso paste. We enjoyed it very much.

I used this recipe for my first-ever attempt at making miso soup at home. I had no carrots, so I left them out and added kelp instead of spinach. It turned out great. The family loved it.

Easy to make. I made my own dashi with dried bonito and seaweed instead of plain water. Yum!

I wouldn't call this miso soup. Too much vegitable, the smell of garlic, pepper and olive oil kill the taste and flavor of miso. I would use corn oil, chopped regular hot peppers, no garlic, le...

really bland - and I doubled the miso

What a delicious winter recipe!! We didn't add the sherry as we didn't have any, but it still tasted amazing. We also add vegetable stock and it made it more flavoursome.

I thought this was a great recipe. Very tasty. I added mushrooms and a little green onion. I didn't have Sherry, but I don't think it made much of a difference without it.