Miso soup with tofu and mushrooms

A comforting, light Japanese soup: miso broth, silken tofu, mushrooms and seaweed. Low in calories, tasty and soothing, it is a starter or a light supper full of umami.

Prep: 10 min  |  Cook: 10 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 109 kcal · 10 g protein · 5 g carbohydrate · 5 g fat

Ingredients

• 3 tbsp miso paste
• 200 g silken tofu
• 150 g mushrooms
• 2 spring onions
• 1 sheet of nori seaweed

Method

1. Bring 1 litre of water to a simmer with the mushrooms.
2. Dissolve the miso in a little of the broth, then stir it in off the boil.
3. Add the diced tofu and the seaweed.
4. Sprinkle with spring onions.

Nutritional benefits

Miso is a fermented food rich in umami and probiotics, tofu provides plant protein, and the mushrooms and seaweed minerals, for very few calories. A light, digestible and comforting soup, ideal if you are watching your weight or as a starter.

Variations and substitutions

• With soba noodles for a complete meal.
• With spinach or pak choi.
• With prawns for a non-vegan version.
• Spicy: ginger, chilli.

Storage and preparing ahead

Best fresh; keeps for 1 day. Never boil the miso, to preserve its probiotics.

💡 Good to know

Add the miso off the boil: excessive heat destroys its probiotics and spoils its flavour.

Related reading

Discover more: vegetarian recipes · vegan recipes · slimming recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: paste · miso · tofu · mushrooms · spring onions.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.