Miso and Tofu Soup
Miso and Tofu Soup
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Miso and Tofu Soup

15 MIN



  1. In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.
  2. In another bowl, gently toss the tofu with 1 tbsp (15 ml) of the soy sauce. Refrigerate.
  3. In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.
  4. Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.
  5. Divide the noodles among four bowls and ladle in the soup. Serve hot.


Miso is a soybean paste used as a condiment in a variety of dishes. It is sold vacuum-sealed in plastic bags or tubes. It is found in health food stores and Asian grocery stores.


  1. Delicious, and authentic. I used fresh shiitake mushrooms (couldn't find dry ones), doubled the tofu, and added some baby bokchoi. Consistent enough for a meal.

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