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Miso soup is a wonderfully easy dish that comes from Japan and is full of flavor. We had to do a little research to figure just what exactly miso is, and it turns out it’s a fermented derivative of soy beans and it’s incredibly good for you! This soup comes together in a matter of minutes, is packed with veggies and nutrients, and will soon become one of your favorites!

You should be able to find both the nori (sheets of dried seaweed) and miso paste at your local grocery store in the international and refrigerated sections, but if they’re not there, you’ll definitely be able to find them at any Asian market. If that’s the case, it’s absolutely worth the extra trip because this soup is fantastic and you can put your new ingredients to good use in salad dressing (miso paste) or just as a yummy, after school snack (nori). Give it a try and see how you feel — we were once skeptical, but now miso soup’s one of our go-tos!

Miso Soup

Serves 4


  • 8 cups water
  • 1 sheet nori (dried seaweed)
  • 3/4 cup green onions, chopped
  • 1/2 cup firm tofu, cubed
  • 1/2 cup mushrooms, chopped
  • 1/2 cup white miso paste


  1. Place water in a medium saucepan over low heat and bring to a low boil.
  2. Add tofu, mushrooms and dried seaweed.
  3. In a small bowl, combine 1/2 cup miso with 1-2 tablespoons hot water and stir until smooth and dissolved. Pour in soup and stir until incorporated.
  4. Add green onions to the soup and cook for another 5 minutes.
  5. Taste and adjust seasoning, if necessary, and serve immediately.

Recipe adapted from Food Babe

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