Classic Miso Soup

Miso is considered one of the healthiest foods out there. A miso paste adds that umami flavor we love.

It’s a fermented food, made from a mostly soybeans (and barley, brown rice and several other grains with a fungus, Aspergillus oryzae). Miso is a healthy, probiotic that helps support digestion by adding beneficial microorganisms to your digestive tract.  Miso also high in vitamins, minerals, and phytonutrients; it’s rich in B-complex vitamins, calcium, iron, zinc, copper, and magnesium.

Because miso paste is fermented it “contains of microorganisms similar or identical to those beneficial bacteria that live in your large intestine. These microorganisms grow during the fermentation that produces miso, a process that typically takes anywhere from a few days to a year or more. The length of the fermentation process determines the flavor strength of the miso and also contributes to the number of probiotic organisms in the final paste.” Health Benefits of Miso Paste on Digestion by Joanne Marie.

Classic Miso Soup with Tofu & Scallions

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Tania Van Pelt


  • 4 cups of filtered water
  • 4-5 tablespoons organic white miso plus more to taste
  • ½ cup organic firm tofu, cubed
  • 1 bunch of scallions diced (about 1 cup)
  • 2 sheets of nori dried seaweed, torn into large squares
  • ½ cup kale chard, or mustard greens, chopped (optional)


  1. Place water in a medium sauce pan and bring to a low simmer.
  2. Add nori and simmer for 5 minutes.
  3. In the meantime, place 4-5 tablespoons of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir.
  4. Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso, a pinch of sea salt if desired. Serve warm.