Photo: Iain Bagwell; Styling: Kevin Crafts
Prep Time
30 Mins
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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Note: Nutritional analysis is per 2-cup serving.

Ratings & Reviews

flourpower1218's Review

July 25, 2013

ElizaThorn's Review

November 19, 2012

sweetkiwi's Review

February 19, 2012
The base for the broth is delicious and it's easy to add more ingredients. One thing that helps mix in the miso is to remove about a cup of the hot water and whisk the miso in this small volume before adding it to the pot. I also added udon noodles and mushrooms to make it a little more substantial for dinner. The nori and green onions really make this taste like a sushi restaurant soup while the edamame add a nice texture. Yum!