miso soup with seaweed

10-Minute Miso Soup Recipe and What Tofu to Use

Miso soup is probably one of the easiest dishes to make, you can eat it as a snack, appetiser or during your main course. Originating in Japan during the Kamakura period (1185-1333) the soup became a staple of the Ichiju-issai, which is a perfectly balanced minimal meal.

I have seen a lot of miso soup recipes surfacing with firm tofu, however, my personal preference is to use silken or soft tofu which melts in your mouth once you eat the soup.


  • 800ml water (approximately 4 cups)
  • 1 sheet nori (dried seaweed), sliced into strips
  • 3 tbsp white miso paste
  • 1 large spring onions, finely chopped
  • 200g silken tofu, cut into small cubes
  • 1 reduced sodium light soy sauce

How to Cook Miso Soup

  • Boil the water in a saucepan, if you want extra taste you can also add half a cube of vegetable stock. Once boiled add the dried seaweed and turn the heat down, simmer for just 5 minutes.
  • Somewhere mix your miso paste with a bit of hot water. Add the miso paste to the saucepan along with the spring onion and tofu. Simmer really gently and try not to damage the tofu, approximately 2-3 minutes.
  • Serve in small bowls or mugs and season with a bit of soy sauce.

Hope you enjoyed this quick and easy recipe. You can eat miso soup in parallel with boiled jasmine rice which is a great combo to get full!

Leave a Comment

Your email address will not be published. Required fields are marked *