Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the ingredients
Start by cutting the tofu into small cubes and slicing the mushrooms. Soak the dried seaweed in warm water for about 10 minutes until it expands, then drain and set aside.
Cooking
- 2
Boil the water
In a medium pot, bring 4 cups of water to a gentle boil over medium heat.
- 3
- 4
Add the tofu and seaweed
Carefully add the cubed tofu and soaked seaweed to the pot. Simmer for an additional 3-5 minutes to heat through.
- 5
Incorporate miso paste
In a small bowl, mix the miso paste with a ladle of the hot broth until smooth, then stir this mixture back into the pot. Do not let the soup boil after adding miso, as it can affect the flavor.
Serving
- 6
Garnish and serve
Ladle the miso soup into bowls. Garnish with sliced green onions and a drizzle of sesame oil to taste. Serve hot.
