Miso Soup

This is a very simple but richly-flavored soup. Miso soup
Yield 4-6 servings
Time 20 minutes
  • large soup pot
  • wooden spoon
  • strainer spoon
  • 2 Q vegetable stock or water
  • 3 cloves garlic, peeled and slightly crushed
  • 1½ inch piece fresh ginger, peeled and thinly sliced
  • ½ c miso (red, brown-rice, or barley)
  • 1 c tofu (silken, soft, or firm), cubed
  • 4 green onions, sliced
  • 2 carrots, grated or minced
Directions Bring the water, garlic, and ginger to a boil, then lower heat and simmer for 10 minutes, stirring occasionally. Remove garlic and ginger and discard.

Add miso and stir until dissolved, then add remaining ingredients.

Simmer for 2 minutes, and serve warm.

Notes Also try Miso soup with pumpkin and onion.

Adapted from Didi Emmons’ Vegetarian Planet.

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Miso soup