Miso Soup with Vegetables and Tofu

Miso Soup

Miso Soup

Do you ever have one of those weeks when you just can’t get caught up? You’re not expecting the unexpected and then it hits you in the face. That’s how I feel this week.

I do like to cook but there are times like today (and this whole week for that matter), when I’m feeling a little frazzled and all I want is something nutritious to eat that’s easy to make so I can get on with the day. One answer that I have for a time like this is Miso soup, and it satisfies the requirements of being nutritious, tasty, and quick to prepare. White Miso, the type I use, is a paste made from fermented rice and soy beans. And  Dr. William W. Li, expert contributor on Dr. Oz show, says miso has four times the cancer fighting properties as tofu.

Another interesting note is that the South River Miso Website cites Michio Kushi, author of How to Cook with Miso, as saying, “According to Japanese mythology, miso is a gift to mankind from the gods to assure lasting health, longevity, and happiness.”

The taste is a little unusual if you have never tried it before. The broth is slightly salty an reminicent of the ocean.You can add your favorite vegetables to the soup for nice light lunch or dinner starter.

Miso is available in different colors and flavor ranging from the white, to brown or red. For more information about miso, the following pages provide some interesting and useful information: South River MisoJust Hungry, Wikipedia.

I know it can be scary to go to the supermarket and buy some product you’ve never heard of. So, next time you go out to eat sushi, order miso soup along with your sushi and give it a try. *Tip – add any vegetables to the broth.

Servings: 2

Prep time: 12 minutes

Total time: 15 minutes

Ingredients: (two servings)

2 Tablespoons Miso

2 hardboiled egg

2 handfuls Spinach

4 ounces firmed tofu, cut in ½-inch squares

2 green onion stalks, sliced 1/ 4 inch wide


1)  Place 2 eggs in a pot, cover with water and bring a low boil. Cook for 10 minutes and then drain the water and cool the eggs in 2 cups of ice, and 1/2 cup of cold water. Peel the eggs and set them aside.

2)  Bring to a boil 2 ½ cups water.

3)  Remove the water from the stove and stir in 2 tablespoons of white miso.

4) Add the cubed tofu and the spinach and stir until the spinach has wilted. It will wilt on it’s own there is no need to boil the soup at this point.

5) Pour the soup into 2 serving bowls, sprinkle the green onions over the top and eat it!




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Other posts you may like: Celery Puree or Salmon Paprika Soup

This recipe is also posted at Slightly Indulgent Tuesdays Simple lives Thursdays, and Hearth and Soul


Miso on Foodista