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Miso Soup

miso soup

Miso soup is a staple in the healthy Japanese diet—it’s commonly eaten for breakfast or lunch, together with seasonal vegetables. Do not bring the soup to a boil once the miso has been added. Leave it at a simmer, or the heat will alter its taste and reduce the health benefits.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely grated; or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
  • 2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried ginger
  • 4 tablespoons white miso paste
  • 2 tablespoons seasoned rice vinegar
  • 6 cups water
  • 1 pound firm tofu, drained and diced
  • 6 scallions, white and light green parts only, thinly sliced


1. Heat evoo in a medium pot over medium heat. Add garlic and ginger, and sauté 2 minutes, until fragrant.

2. Add miso paste, vinegar, and water. Whisk until combined. Bring to a simmer, and reduce to low to keep warm.

3. Add tofu, and heat 5 minutes until just warm.

4. Divide into 4 small bowls. Garnish with scallions.

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