Miso Soup II

Miso Soup II

18 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
Laurel Kuhn Stewart
Recipe by  Laurel Kuhn Stewart

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (18)

Rate This Recipe


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 worth the effort.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Miso Soup


next recipe:

Egg Drop Soup I