Recipe: Miso Soup

Bowls of Miso soup
Julie Harrington

Serves 6

6 cups water

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3 (2-inch) pieces kombu
8 ounces silken or firm tofu, drained, cut into small cubes
4 scallions, chopped
1. Combine the water and kombu in a large pot over medium heat. Remove the kombu just as the water starts to come to a boil. Then turn down to a simmer.
2. Place the miso into a small bowl. Scoop out about 1/2 cup of the brown and pour it over the miso. Whist together until the miso has dissolved in the water and no lumps remain. Add the miso to the simmering broth. Stir to combine.
3. Reduce the heat to low and add the tofu to the miso broth. Heat through just enough to warm the tofu, 1 to 2 minutes.
4. Just before serving, stir in the scallions.

From Julie Harrington’s “The Healing Soup Cookbook”

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