Miso Soup With Tofu

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  • 4 cups water
  • 2 teaspoons dashi granules
  • 3-4 tablespoons white or yellow miso paste
  • 2 sheets of nori, cut into large squares (optional)
  • 1 cup shitake mushrooms
  • 1/2 cup spinach
  • 1/2 cup chopped bok choy
  • 1/4 cup silken firm tofu, cubed
  • 1/4 cup chopped green onion
  • Sea salt, to taste


  1. In a medium saucepan, bring water to a low simmer and dissolve dashi granules. If you can’t find dashi granules, you can instead use 4 cups of vegetable broth.
  2. While your broth is simmering, place miso into a small bowl, add a little hot water and whisk until smooth. Set aside.
  3. To the broth add the nori, mushrooms, spinach and bok choy, and cook for 5 minutes.
  4. Add the miso and stir.
  5. Add the tofu and simmer until the ingredients are all warm.
  6. Remove from heat and add the green onions.
  7. Taste and add a pinch of sea salt if desired. Serve warm. Best when fresh.