Go Back
–+ servings
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 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

Instructions

  • Heat evoo in a medium pot over medium heat. Add garlic and ginger, and sauté 2 minutes, until fragrant.
  • Add miso paste, vinegar, and water. Whisk until combined. Bring to a simmer, and reduce to low to keep warm.
  • Add tofu, and heat 5 minutes until just warm.
  • Divide into 4 small bowls. Garnish with scallions.
  • Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.