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Miso soup tofu and vegetables fused by fiona uyema

Miso Soup with Tofu & Spring Onion

Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu. It makes for the perfect light lunch.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: miso paste, miso ramen, miso soup
Servings: 4 people
Author: Fiona Uyema
Cost: 8


  • 1 litre water dashi
  • Block of tofu drained & cut into cubes
  • 2 spring onions finely sliced
  • 1 tbsp dried wakame optional
  • 2 - 3 tbsp Fused White Miso Paste shop
  • Fused Cheeky Chilli Soy Sauce and/or Shichimi Togarashi to season


  • Put 1 litre of cold water in a large saucepan and bring to the boil.
  • Add the tofu and wakame (if using) and bring back to the boil. Immediately reduce to a simmer.
  • Dilute the miso paste in a small cup of water removing any lumps.
  • Reduce soup to a very low heat and add the miso paste to the saucepan. Gently stir into the soup until mixed through. Taste to check if you need to add more miso paste.
  • Finally toss in the spring onion. Serve in a bowl. Season with Fused Cheeky Chill Soy Sauce and/or Shichimi Togarashi (optional for spice).
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