Total Time
Prep 5 mins
Cook 10 mins

This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size.

Ingredients Nutrition


  1. Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
  2. Bring to a simmer.
  3. Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
  4. Dice the tofu until you like the size of the pieces. Add to the pot.
  5. Best enjoyed immediately but keeps well in the fridge.


Most Helpful

I was hoping this would be like the Japanese restaurants I've had, but I think it was missing the dashi. I couldn't find any without msg, but I think that is the key ingredient. I tried adding soy sauce but it wasn't the same.

lolablitz November 19, 2013

This was alright, but you really need dashi stock for miso soup. I was planning on making some dashi for my miso soup, but I didn't have enough time, and since this recipe didn't need dashi stock, I thought it would be fine... but it really did not taste like real miso soup.

kufambrian September 10, 2012

Tastes just like in the restaurant and very calorie-wise! I used way more tofu and also through in a big handful of torn up spinach leaves along with the nori for some extra "green power"!

Lady Foodologist July 05, 2012

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