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Miso Soup with Tofu and Enoki

 Miso Soup with Tofu and Enoki
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan
5 ServingsPrep/Total Time: 30 min.


  • 2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 4 cups water
  • 1/4 cup miso paste
  • 1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
  • Thinly sliced green onions


  • In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil
  • until tender. Add the water and miso paste. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 15 minutes. Add tofu; heat through.
  • Ladle into bowls; garnish with green onions. Yield: 5 servings.
Nutritional Facts: 1 cup equals 147 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 601 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.