Don’t you love the miso soup they serve you at authentic Japanese restaurants? So nourishing and warming, completely fat-free and low-calorie. I really wanted to replicate it at home. I went hunting for recipes and found that traditional miso soup starts not with miso but with ingredients I have never heard of and have no idea how to find: sheets of dried seaweed as well as something called bonito, a shaved dried fish. Eh, no.

Amy O'Connor
December 28, 2012


Getty Images

Don’t you love the miso soup they serve you at authentic Japanese restaurants? So nourishing and warming, completely fat-free and low-calorie. I really wanted to replicate it at home.

I went hunting for recipes and found that traditional miso soup starts not with miso but with ingredients I have never heard of and have no idea how to find: sheets of dried seaweed as well as something called bonito, a shaved dried fish. Eh, no.

But when I tried making “miso soup” just with store-bought miso, it was really missing something.

Then I found this amazingly simple recipe here. It’s probably not what they would serve you in Japan, but it’s close!

Miso Soup 

Ingredients

2/3 cup red miso*

2 cups frozen edamame

14 ounces firm tofu, cut into 1/2-in. cubes

1 1/2 teaspoons soy sauce

1 sheet nori, halved and sliced

2 green onions, sliced diagonally

Preparation

1. Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.

2. Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.

3. Divide among bowls and top with a few sprinkles of nori strips and some green onions.

*Find miso in a market's refrigerated foods section.

You May Like