ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Miso Soup with Tofu and Nori

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.

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

  5. Note: Nutritional analysis is per 2-cup serving.