Total Time
35mins
Prep 10 mins
Cook 25 mins

This is a quick and easy vegetarian version of miso soup.

Ingredients Nutrition

Directions

  1. In a soup pot Boil 250ml of water with 1 vegetable stock cube, once it comes to a boil turn down to simmer.
  2. Add the sliced carrots and mushrooms and simmer lightly for a few minutes.
  3. Add the spinach and continue to simmer until they're barely tender.
  4. In a separate bowl, mix the miso paste with about 250ml of the soup stock, until it's smooth with no lumps.
  5. Add the miso mixture and the tofu cubes to the pot.
  6. Heat gently and take care not to boil -or the miso will lose some of its flavour.
Most Helpful

i made this as a larger batch, and with chicken broth because i didn't have vegetable, omitted the carrot because i didn't have it, and used a can of mushrooms - even the tofu hater liked it enough to eat again

ShortieNJ October 04, 2008

Love miso soup, so this gets 4 stars, no problem. I was a little confused with step 4, but ended up mixing the miso paste in with ANOTHER 250ml of water than adding that to the already boiling 250ml of stock... hm, then I threw in the tofu. Good miso soup.

kelly in TO December 25, 2007