Japanese Miso Soup with Tofu (日式豆腐味噌湯)

After a whole week crazy to make all sorts of the mooncakes, I think I’m getting mad. O.K. that’s enough now!

Now, I need something light and easy to make, so went to search the pantry, found a pack of Nori (Roasted seaweed), a tub of MISO  paste, then found a block of tofu left in the fridge, luckily I found some green ‘pak choi’ as well.  So I decided to make a soup that is so popular in Japan: The Japanese Miso Soup with Tofu.

According to http://en.wikipedia.org/wiki/Miso:

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting ricebarley and/or soybeans, with salt and the funguskōjikin (麹菌), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.


Japanese Miso Soup with Tofu  (日式豆腐味噌湯)

Ingredient:                 (serve: 1 )

  1. Water                                              250ml
  2. Miso paste  (味噌)                          2 tsp ( mine is a bit salty )
  3. Silken Tofu or Firm tofu                  1/2 block ( cut into small cube )
  4. Green Pak Choi (青白菜)               3 to 4 leaves ( cut it in half and washed )
  5. Shredded Nori (seaweed)  (紫菜)  1 tbsp
  6. Sesame oil (蔴油)                           few dash


  • Steam the green pak choi in a steamer for about 3 minutes, set aside.
  • Boil the water and turn down the heat to medium, add the cubed tofu and let it simmer for about 2 minutes first, then add the miso paste , stir until all melted to the water, then turn off the heat.
  • Pour the miso soup into a serving bowl and put the steamed vegetable on the side, sprinkle some shredded nori ( seaweed ) on top and few dash of sesame oil.
  • Then serve.


  • This soup doesn’t need any of the stock, because the miso are quite strong taste, so you need to test the soup to adjust any more water or not.
  • You can use any kind of green vegetables, steam the vegetables first and add on the soup.
  • You can add noodle or cooked meat into the soup as well, if you like.

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