Easy, Homemade Miso Soup
Recipe Type: Main
  • 2 liquid quarts or 2 l water
  • ⅓ cup or 30 g wakame seaweed See notes below for details
  • 3 sheets nori cut into squares or rectangles
  • 1 cup or 100 g shimeji mushrooms See notes below for details
  • 2 cups or 150 g baby spinach
  • 1 cup or 3-4 sprigs scallions chopped
  • 7 oz or 200 g silken tofu diced into cubes
  • ½ cup or 200 g white miso paste See notes below for details
  1. Bring a large pot of water to a boil over medium heat. Add wakame and nori seaweed (if using), shimeji or shiitake mushrooms, spinach, scallions and tofu. Cook for about 5 to 7 minutes.
  2. Meanwhile, whisk miso paste with about 1 cup of hot (not boiling!) water until smooth to prevent lumps. Add to the soup and turn off the stove. Enjoy!
Seeweed: I opted for wakame and nori but you can pick your favorite or the one you have on hand. Wakame seaweed is traditionally used but if you have leftover nori (for example after you've made homemade sushi), you can use it as well. Both can be found in most Asian stores and sometimes in big grocery stores where they have Asian food section. Otherwise, order wakame and/or nori on Amazon.

Mushrooms: You can use shimeji mushrooms or shiitake. Feel free to use dried shiitake but remember to soak them before usage according to the instructions on the package.

Miso paste: I used white miso paste which is not so intense but rather delicate and sweetish. Use red miso paste for a more intense flavor but I would recommend to use ⅓ cup then.
Recipe by Honest Cooking at https://honestcooking.com/easy-homemade-miso-soup/