Miso Soup

miso soup

I have cold since yesterday…I need to eat something healthy and warm…I was thinking about to cook miso soup, because I’ve bought the miso (fermented soybean paste) and found cute mushrooms (take a look the picture below; it’s Bunashimeji mushrooms). Add some tofu into the soup would be great idea, topped with chopped spring onions to add some greens. Very fast and easy to make. Keep healthy on winter season!

bunashimeji mushrooms


chopped spring onions

miso paste

miso soup with tofu

This miso soup recipe inspired by The View from Great Island.

Miso Soup


  • 1 liter water
  • 1 small vegetable stock cube
  • 3 Tablespoons Miso paste
  • 250g firm tofu, cut in small cubes
  • 150g brown Bunashimeji mushrooms, washed
  • 5 scallions/ spring onions, sliced
  • salt and pepper to taste


  1. Heat the water and stock cube to a simmer, add miso paste, stir well.
  2. Add the mushrooms and tofu.
  3. Simmer for a few minutes to cook the mushrooms and tofu.
  4. Add the scallions and remove from the heat.
  5. Ready to serve. You can add some sliced nori if you like.

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