Hearty Miso Soup

The reason I never really made miso soup is because this whole miso paste thing kind of weirded me out.  Actually, it's a pretty common ingredient in many groceries nowadays and I find myself using this food that offers impressive antioxidant benefits in a many recipes. 

And, it's probably the easiest dish you'll ever make.




  • 4C water
  • 4-5 TBS yellow (mild) miso paste
  • 2 C chard, chopped and loosley packed (spinach or kale would also work)
  • 1 C green onion, sliced thin
  • 1 C shredded carrots
  • 12-16 oz extra firm tofu, drained, extra water squeezed out and cut into 1/2" cubes
  • 2 sheets of nori, crumbled


Optional ingredients:

  • mushrooms
  • bean sprouts
  • soy beans
  • noodles


In a large sauce pan, bring the water to a boil and then down to a simmer. 

While this is coming up to a boil, mix the miso paste with some hot water in a separate bowl and whisk until the clumps have dissipated. When your stove top water is boiling, and reduce the heat to bring down to a simmer, mix in the miso and the rest of the ingredients.  Allow to simmer for about 10-15 minutes and serve hot. 

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