Miso Soup with Tofu and Nori

Miso Soup with Tofu and NoriRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.
Serves 4


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2/3 cup red miso*
2 cups frozen edamame
14 ounces firm tofu, cut into 1/2-in. cubes
1 1/2 teaspoons soy sauce
1 sheet nori, halved and sliced
2 green onions, sliced diagonally


Prep: 30 Minutes

1. Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.

2. Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.

3. Divide among bowls and top with a few sprinkles of nori strips and some green onions.

*Find miso in a market's refrigerated foods section.

Note: Nutritional analysis is per 2-cup serving.

Created date

March 2010

Nutritional Information

Calories 232
Caloriesfromfat 28 %
Protein 15 g
Fat 7.2 g
Satfat 0.5 g
Carbohydrate 24 g
Fiber 12 g
Sodium 1810 mg
Cholesterol 0.0 mg