Miso Soup with Tofu and Nori

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.

Yield: Serves 4
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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 28%
  • Protein: 15g
  • Fat: 7.2g
  • Saturated fat: 0.5g
  • Carbohydrate: 24g
  • Fiber: 12g
  • Sodium: 1810mg
  • Cholesterol: 0.0mg


  • 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


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