Back to Miso Soup with Tofu and Enoki

Print Options


Card Sizes

Miso Soup with Tofu and Enoki Recipe

Miso Soup with Tofu and Enoki Recipe

This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 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


  • 1. 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.
Editor's Note: Look for miso paste in natural food or Asian markets.

Nutritional Facts

1 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 601mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.

Reviews for Miso Soup with Tofu and Enoki

Sort By :

Average Rating
Reviewed May. 20, 2017

"One should never bring miso to a boil especially if it is the live enzyme type. It will kill all the beneficial properties. Otherwise, this is one of my favorite dishes."

Loading Image