15-Minute Miso Soup with Greens and Tofu

Jump to Recipe
Cutting board with bowls of our simple miso soup recipe

Sushi – I think it’s one of my love languages.

Sticky rice, spicy salmon, fresh vegetables, fiery wasabi, and salty soy sauce. And don’t even get me started on pickled ginger. Wasabi + soy + ginger = flavor bomb. I can barely handle it. Needless to say, John and I have put sushi on heavy rotation in our eating out options.

Sliced sheet of nori seaweed on a wood cutting board

One of my favorite parts of going out for sushi is miso soup.

It’s so warm and comforting and savory, with perfect little bites of tofu and seaweed in every scoop. Up until now I’ve reserved miso for times when we go out to eat. But when I was feeling a little under the weather recently, miso sounded soooo good to my achy stomach. That, along with a strong sushi craving, inspired me to create some of my own.

Miso paste and bowls of homemade miso soup

Origin of Miso Paste

The star of miso soup? Miso paste.

Miso was believed to have originated in China and later introduced to Japan more than 1,300 years ago by Buddhist priests. It was made with fermented mixtures of salt, grains, and soybeans and used as a way to preserve food during warmer months.

Miso has since became a staple in Japanese cuisine, and is made with a variety of ingredients including: Rice in the north, sweet white miso near the capitol of Kyoto, soy in the central Aichi prefecture, and barley in the south. (source

Miso is rich in minerals like zinc, copper, and manganese, as well as various B vitamins and vitamin K. Soy miso also contains phytonutrient antioxidants (source). And as a fermented food it also provides beneficial bacteria for the gut.

Miso paste can be found in the refrigerated section of most grocery stores and Asian markets. It may seem like an obscure ingredient to buy just for soup, but it’s affordable, incredibly healthy, and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes. So, I found it a worthy addition to my pantry.

What is Miso Soup?

Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu.

How to Make Miso Soup

Traditionally, miso soup begins with a broth called “dashi,” made by soaking seaweed such as kombu in water and cooking with bonito flakes (flakes of dried fermented fish). Learn how to make your own here! However, ours is plant-based and made with vegetable broth, which is not traditional but it’s what we always have on hand.

Plate of chopped green onion and chard

How is This Recipe Different?

I wanted to keep my miso soup super simple and quick, but with a bit more emphasis on the greens. So I added some green chard and lots of green onion to the mix and couldn’t have been more pleased with the result!

This soup is bursting with miso flavor and delivers the perfect amount of tofu and seaweed in each bite. And for veggie lovers like me, there’s more than a full serving of greens in each bowl. Be still my heart.

Sauce pan of miso broth and cubes of tofu on a cutting board

How to Make Miso Soup

This simple 15-minute, 1 pan version begins with heating the vegetable broth.

The miso paste is whisked into a little hot water to get the clumps out. The result is a smooth and liquidy paste that gets added once the soup is removed from the heat. Set aside.

Next the chard, green onion, nori, and tofu are cooked in the broth briefly. Then it’s time to remove from the heat, add in the miso, taste test, and adjust the saltiness.

And that’s it! I see plenty of miso soup in our future.

Consider this recipe our inspired version. Find a more traditional guide to miso soup here!

Bowls of miso soup made with green onion and chard

We hope you LOVE this soup! It’s:

& Loaded with greens!

Miso soup pairs perfectly with homemade sushi (you don’t even need a sushi mat) or Eggplant & Almond Butter Tofu Bowls.

More Miso Recipes

If you try this recipe, let us know by leaving a comment, rating, and tagging a photo #minimalistbaker on Instagram! Cheers, friends.

Bowls of our Traditional Miso Soup recipe

15-Minute Miso Soup with Greens and Tofu

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Just 15 minutes from start to finish, and so flavorful and comforting.
Author Minimalist Baker
Bowl of Simple Miso Soup made with greens and tofu
4.77 from 188 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (bowls)
Course Appetizer, Entrée, Side
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)
  • 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
  • 3-4 Tbsp white or yellow miso paste (fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)
  • 1/2 cup chopped green chard or other sturdy green
  • 1/2 cup chopped green onion
  • 1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)


  • Place vegetable broth in a medium sauce pan and bring to a low simmer.
  • In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
  • To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine. 
  • Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.



*Nutrition information is a rough estimate calculated with our homemade vegetable broth and the lesser amount of miso paste.
*Adapted from vegetarian.about.com

Nutrition (1 of 2 servings)

Serving: 1 bowls Calories: 170 Carbohydrates: 22.3 g Protein: 13.6 g Fat: 5 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1817 mg Potassium: 461 mg Fiber: 10 g Sugar: 9 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Ellen Dawson says

    Gorgeous soup which is super quick and full of goodness. Used curly kale & mushrooms in mine, swapped out the tofu for prawns and added in some rice noodles to make more of a substantial meal. Will be making as a staple from now on!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the soup, Ellen. Your additions sound lovely! Thank you for sharing! xo

    • Lolo says

      It depends on what green you use. I used bok choy and it was great in 5ish minutes. Just use your judgement with what greens you choose and how long they normally take to cook.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, there’s a little bit from the tofu, but most is from the miso paste + vegetable broth. The carb content will vary depending on the brands used! We calculated with Westbrae Natural White Miso and homemade vegetable broth.

    • Tersia v eeden says

      I ask for recipe for miso soup please? I live in SOUTH AFRICA, PRETORIA east. Where do I buy ingredients?

  2. Carla @ Foodie Digital says

    With only 15 minutes and an almost empty fridge this recipe came to my rescue! I used sprouted organic tofu (which almost has the same texture as the tofu in miso soup at restaurants) and swapped the nori for wakame (as suggested by another commenter). Topped with black sesame seeds, avocado and red chilli flakes – delish!

  3. Cathy says

    I made this today and started with Trader Joe’s miso veg broth. I used bok choy and mushrooms and it was awesome. I did up the spice with more ginger, white pepper and low sodium soy sauce.

  4. Aurelia says

    Just what the doctor called for when at home sick with COVID. Easy to make, mostly staples and very nourishing for the soul. Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the soup and appreciate you taking the time to leave a review, Aurelia. We hope you feel better soon! xo

  5. Ruth Peck says

    What a delicious, simple recipe. Perfect for a beautiful mix of our home grown spinach, snow peas and spring onions plus a couple of sliced mushrooms and firm tofu as well as dulse flakes. Thanks for sharing, it is just so good.

  6. Deanna says

    Fabulous!! This had so much flavor and felt so nourishing!! I used kale instead of the chard, but everything else was the same. Thanks for another great recipe!!

  7. Emanuela Rusu says

    This was my first time trying miso soup..I was really good. I added rice noodles and ginger… amazing 🤩

  8. Jason says

    Halved the recipe since I was making it for one and 2 TBS of yellow miso worked perfectly. This is a great quick recipe if you don’t have time to make dashi and it tastes as good or better than what you get in a Japanese restaurant.

  9. Debra says

    This was just what I needed for a troubled tummy. Not wanting to leave the house, I used what I had on hand. Collard greens were subbed for the chard. I made a quick “broth” from kombu, the collard stems, a couple of whole cloves of garlic, and the white part of the green onions. I let that simmer while I prepped everything else. I removed the garlic and kombu before adding the soup ingredients. I like collard stems, so I left them in. I only had firm tofu, so I cut it into a small dice and tossed it with a little bit of Trader Joe’s mushroomy Umami Seasoning Blend. Rather than cook the green part of the onion, I topped the soup with it. The soup was delicious and very soothing. I made a seaweed and cucumber salad with ginger dressing to go with. My stomach is much happier now. :)

  10. Patti says

    Love this recipe. Easy and delicious. I made this for my grown son on his last visit and now he is making it regularly and even taking it to friends who also enjoy it. Very pleased that I can substitute vegetable broth for dashi which is hard to come by.
    Thank you for sharing this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re both enjoying it, Patti. Thanks so much for the lovely review! xo

  11. M N says

    Very tasty. I made a couple of modifications: using dried Wakame seaweed instead of nori, and using half broth, half water, so that the miso taste stands out more. The miso that I bought was called “mellow white miso,” and it was a little sweeter than I was expecting, so when I am in need of more, I may try yellow instead. Still, the final product tastes pretty similar to the soup I’ve gotten at my favorite sushi place. I have tried a few of your recipes and all have been good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications!

  12. Tina says

    Love this recipe and keep coming back to it. One of the soups we make in our house when someone is under the weather. We add mushrooms and sometimes noodles or rice to be heartier

  13. Rachel Jo Keneipp says

    This is very tasty yet simple. I used kale which worked nicely. But next time I’ll make sure to use low sodium vegetable broth because this is kind of salty.

  14. Claire S says

    I just made this and tagged you on IG. This was my 1st time making miso soup and it’s delicious. Instead of chard, I used pak choi. Yes, it is salty, but I love that taste anyway. The nori was so good in this. Thanks for such a delicious recipe!

  15. Mary says

    Delicious……so easy and so tasty….had almost all ingredients on hand….used mushrooms instead of tofu since that was in the fridge. Perfect soup for a blustery, stay at home day. Will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review and for sharing your modification, Mary! Stay warm! xo

  16. Lisa B says

    My belly was off after 10 days of traveling and all I was craving was miso soup. This was just what I needed! I didn’t have any chard or kale so subbed spinach. It was delicious!! Thanks Dana!

  17. Sarah says

    Game changer: adding vegetable broth to miso soup! I made this recipe and it was delicious during quarantine while our family had covid. I added a 3 inch piece of dried kelp to to broth while it warmed up- but did not bring it to a boil or it turns bitter. Took out the kelp and continued as instructed- I used only 3 tbsp of miso. Perfect soup for a sore throat. Thanks for this recipe, it elevated my old recipe.

  18. Hugo says

    This is NOT miso soup. It doesn’t look like it and it doesn’t taste like it. Let’s call it what it is a: a vegetable soup that the author likes.

  19. Sandy says

    Fantastic recipe! I doubled the veg broth (used low sodium), miso, and nori and used 2-3 cups chopped cabbage, and 2 cups chopped baby kale. It was quick, simple, and delicious, and I have plenty of leftovers for a couple of days. Thank you! 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it. Thank you for the lovely review, Sandy! xo

  20. Susan says

    I’m working at home and my shift is until 9pm. I’ve been looking for something to have at the end of the day that’s hearty to wind down with, without being heavy since I’ll be in bed within an hour. This is just perfect and I’ve been enjoying just about every night.
    I often just use water. I always have some chopped frozen kale on hand and it’s just so easy to toss together. I haven’t found it salty at all and I generally don’t have added salt in my food.
    Thanks for another hit recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying it, Susan! Thank you for sharing your experience! xo

  21. Nida says

    Made this with one stock cube less and the least amount of miso paste, and regarding saltiness, it was perfect.

    I did add other veggies and some garlic and ginger.

    Super tasty and easy!

  22. Jenny says

    I love this recipe. I’ve made it before and I’m coming back to do it again, because it’s so so good, and a wonderful base to experiment from too. Thank you 🙏 😋

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! Thanks so much for the wonderful review and for sharing your modifications, Margaret!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Amey, 4 cups broth makes 2 servings, but feel free to enjoy more or less! You can also sub some of the broth with water, if preferred. Hope that helps!

  23. Erin Stark says

    We made this soup for Valentine’s breakfast and it’s delicious! We used chard, mushrooms and green onions and three TBS of white miso to six cups water. Tomorrow morning we will try adding more miso to experiment. This soup was a hit with everyone, nine and seven year olds included.

  24. Alyssa says

    THIS WAS SO GOOD. All I used was Better than Bullion vegetable broth, Miso Master mellow white miso paste, tiny cubes of firm tofu, and some old nori from the back of my cupboard. I don’t usually leave reviews on Pinterest recipes, but I think I will start to because this was so easy and delicious. Thank you!

  25. Gina says

    Loved it! I didn’t have everything on hand, so I had to improvise a little, but it still came out good and was really quick. My daughter is sick with a sore throat and this is just what the doctor (mother) ordered.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, what type of miso were you using? Some are saltier than others. To make it less salty, you can add water to dilute. If you decide to make it again, feel free to use water in place of vegetable broth. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anchal, red miso is fine, but we’d suggest using less of it because it’s saltier. Hope that helps!

  26. claire warren says

    I had to warm it up after adding the miso. I needed the warmth for my sore throat from omicron by which I became symptomatic last night.
    Not too sick , I am 69 vaccinated and boosted and plant based for 7 years, I think all of that helped. I didn’t have green onion, used a shallot and kale. Since I couldn’t go out to the store, these all worked pretty well. Perfect lunch!!! Very flavorful and soothing. Very quick and delicious. You are my go to.

    • Nirvana says

      Almost at the end, while the soup was boiling I decanted a few tablespoons into a mug (so it wasn’t actively boiling) and dissolved the miso in that before adding back into the soup after removing from the heat. Mine stayed very hot that way! Feel better soon! Hugs from South Africa!

  27. Lea says

    This recipe was fantastic for a rainy day at home. I also added some rice noodles to make this an entree soup and would definitely recommend. In the future, I will use a little less vegetable broth and refrain from adding salt as my nori and veggie broth made the soup a bit too salty for my taste. Will definitely be making again!

  28. Staci says

    I made this with red miso paste, added fresh grated ginger , escarole and green onion. I used firm tofu. It came out just a bit too salty for me with 3 tbs of the miso. I would cut in 1/2 next time or add water/increase broth.

    • yassmin says

      First time making this recipe, not a fan of tofu, just made it because my daughters like miso soup. I have to say I was pleasantly surprised at how easy and good it tasted. Didn’t change anything in the recipe, my girls loved it.

  29. James says

    Way too salty for me! I’ll use just 1 tbsp of miso next to and then add more if I need. I had to dilute it with water.

    • Michelle says

      James, I noticed the sodium content and thought the same. Just one serving of this soup has almost an entire days worth of sodium per the nutrition (soup states it has 1817mg and Dietary Guidelines recommend a *maximum* 2300mg).

      However… no miso is alike. I have seen miso paste range from 150mg sodium per tsp to 500mg per tsp! That is a huge difference considering this recipe calls for 9-12 teaspoons (or 3-4 tablespoons). I used a lower sodium brand and I am going to decrease the miso as well next time. I make my own veggie stock from my prior weeks leftover veggies. I buy dried mushrooms in bulk at the Asian market (a pantry staple for me) and oven char onions to give my stock some umami oomph. I find the more umami depth the less salt is needed. I never add salt until I absolutely need to during serving. That goes for EVERY recipe I make. A lot of times I skip salt and may add a little liquid aminos instead.

  30. Beth says

    I loooove miso soup! Although I’m 100% sure that this recipe would be excellent as written, I made some mods with items I had on hand. I subbed red miso and bok choy, added sauteed sliced mushrooms and garlic, doubled the amount of tofu, and I finished it with a drizzle of toasted sesame oil and a little spoonful of tahini. Completely nontraditional, but it tasted really good–even my omnivore SO thought so. I think this could also be made into an amazing ramen-inspired soup!

  31. Kungaa Joseph says

    I had made this a few times but realized today that 3 tbs of miso for 2 bowls would be from Shiro miso 1260 gr of sodium. I was scared because of my blood pressure; have to cut sodium drastically; I used 1/2 tbs of miso; 1 tbs of Serivita soy sauce at 175 gr sodium for 1 tbs; and Coconut Dynamics coconut aminos 1.5 tbs. I love it. But do you know if there is a low sodium miso please let me know. Any time I go over 1000 gr of sodium my blood pressure rises

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kungaa, We’re not sure of a lower sodium brand of miso. One idea would be to use water instead of vegetable broth (or homemade, unsalted broth) to lower the sodium content of the soup. Hope that helps!

      • Kungaa Joseph says

        I use Edwards and Son low sodium non chicken bouillon-1 cube at 320 gr of sodium for recommending for 2 cups but I use 4 cups instead-no matter what the sodium is too high with the miso; I LOVE THE SOUP but it is a no no for me; forgive me for change it to adapt to my health needs

  32. Deidre says

    Made this today for the first time. Usually my husband is the miso soup maker so I was pleasantly surprised that this turned out so amazing! I LOVE the silken tofu in this and the instructions to use nori isn’t of unprocessed seaweed was a lifesaver. And adding in some greens (I used kale) is a great way for us to sneak in some veggies. SO GOOD will be making this again on a regular basis for sure! Thank you for another wonderful recipe!

    • Gail Hall says

      Absolutely delicious…and so easy too! It was too stormy to go out and pick up some greens and green onions (which I was out of) but everything else I had on hand. We had this alongside some crispy spring rolls with a selection of dips. Lovely dinner for a cold winter evening!

  33. Marigold says

    SO GOOD. I’ve made this multiple times before, but today I made it with homemade veggie broth and I used bok choy as my green and it’s my best version yet! Love this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it! Thank you for the lovely review, Marigold! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  34. Dilshaad says

    My brother recently underwent surgery to remove his wisdom teeth and because of that he can’t eat solids and has been craving miso soup, unfortunately the restaurant we buy it from is quite a distance from us. After scouring the internet for recipes I came across this 15 minute Miso Soup recipe! I’m so impressed! It was quick AND fun to make and also it was a hit with the fam! I’ll definitely be making it again! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you and your family enjoyed it! Hope your brother is healing well! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  35. Marisa says

    Delicious & easy recipe! My bf always gets the miso before we go out for sushi, I started doing the same. He’s been run down from work and I wanted to make something a little special to cheer him up, while staying on the inexpensive side. I omitted the green onion & chard, instead adding mushrooms & spinach. Can’t wait to make this all the time! Miso paste is so economical.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Marisa! xo

  36. elizabeth says

    this recipe is great! it was pretty fast to cook and made a great lunch! I used fish stock instead of vegetable stock since I didn’t have dashi, and I used yellow miso paste. the flavor of the soup is great, just like a sushi restaurant! definitely will be using again!


    Absolutely adored this!!! I love Miso soup and this recipe is delicious and so incredibly easy. I used a mix of nori, small chopped broccoli, baby carrots, cauliflower and green onion. I also prefer the mouth-feel of a firm tofu. I like a strongly flavored soup, so also used red miso and vegetable broth. Tossed in 1/2c of rice as well. Thanks so much for sharing this great recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, thanks for the lovely review and for sharing your modifications, Toni! We’re so glad you enjoyed the soup. xo

  38. Suzi says

    This is such a versatile recipe and I love it! I didn’t have all of the same ingredients so I used spinach for the greens, dashi and red miso. I also added white mushrooms. It was delicious both with and without noodles. I will definitely be making this recipe again.

    • Marie says

      I love that this recipe is plant based! I halved it and it turned out great! So quick and simple :) sipping it now and will definitely make it again!

        • Iliya Hamilton-Chinn says

          I needed something to fix my tummy this morning after having one too many glasses of wine last night. This soup fixed me right up ! I felt better in minutes. Thanks so much for this easy and quick and most importantly SUPER YUMMY recipe.

  39. alissa says

    this miso soup is so delicious! i used low sodium chicken broth because that’s what i had on hand, and i added lots of spinach & green onions & diced silken tofu – yum! plus it’s very gentle & soothing for my tummy :) i will definitely make this again.

  40. Isabelle says

    This was a great recipe, I made it for all my kids and they ate all of it. This was an easy and simple ways to enjoy miso soup, thank you!

  41. Leni Fleming says

    So good, and a comforting stomach-soother! I didn’t have any tofu but threw in some chopped shitake mushrooms. A great recipe.

  42. Danielle says

    Coming back for the review- this was excellent, as were your recommendations for what else to serve!
    I will say, I used light brown miso because it was what we had. Worked great!

  43. Karen says

    Great recipe, took a bit longer than 5 minutes but no more than 10 minutes overall. I added a few dried shitake mushrooms early on and omitted the nori as I had run out. really tasty miso and will definitely be doing this again.

  44. Danielle says

    This looks amazing for a meatless meal. I wonder, what do you think could be served with this? Soup, even with tofu, doesn’t tend to quite fill me and my husband up. Looking forward to making this and TIA!

  45. Lolana says

    I don’t want to give a rating until after I’ve tried this, so right now I just have a question. Is your choice of firm tofu over silken just a matter or your preference in texture (mouth-feel)? Or do you have another reason for preferring the firm tofu?

      • Margie says

        At 46, and a lover of miso soup at restaurants, I decided to find a recipe to make it myself. I’m so grateful I found Minimalist Baker’s recipe. It’s good and it helped me put to use that rainbow swiss chard from my csa box!!
        Personally, I used a local-to-me organic tofu (Fresh Tofu Inc). It’s soft and held up just fine in my opinion. I used gimMe organic roasted seaweed & it was lovely! Thank you!! This will be my weekly soup now, in February:)

  46. david roman says

    I air fried my tofu cubes then added them. I like the texture of my tofu that way. I also added bok choi, super simple, super yummy!

  47. Nikki says

    I just used vegetable broth and whisked the 3T miso paste into it while heating, then brought to a simmer. Poured over cubed tofu in my bowl and garnished with green onions. Very good and simple, thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nikki. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Vivi says

    Perfect vegan miso! I used water, a lot of seaweed (that was available at the local store), white miso, tofu (silken, medium or firm depending on what I have at the moment), green onion, and a bit of salt. I’ll add other greens that people mentioned in the comments to see how it going to turn out next time. This recipe is simple, quick, and very tasty! Thank you!