Quick and Easy-Better Than Restaurant Miso Soup

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I love miso soup. I remember the first time I had it years ago when I was a teenager and we were vacationing in Hawaii. Each morning we would head down to the breakfast buffet and I would feast on miso soup loaded with tofu and a side of white steamed rice. I would add just a bit of rice at a time and savor the flavor of this special soup. I always assumed it was a difficult and time intensive dish to make so I never even attempted it.

Two weeks ago that changed. I put on my big girl panties and asked a friend of mine from Japan if it was even worth trying to make. She laughed and said it was REALLY easy. She was right!

She gave me a few hints and off I went. I had to make 3 batches to get it just right, but I totally nailed it with this one. I think it tastes even better than what you can buy at a restaurant and it’s pretty cheap to make. Even better, it makes for great leftovers. 


  • 8 cups of water
  • 2 stalks of green onions, both the white and green parts diced
  • 4 small snack size sheets of sesame flavored nori. Have you seen the little snack sized packs of seaweed? They have some really great flavors like spicy and sesame… you want the sesame one. It’s a lot more cost effective to buy it this way too since you won’t be using a large amount of nori. If you can’t find this one buy regular roasted seaweed and add a teaspoon of sesame oil just before serving.
  • 1 block of silken tofu. {I call this table stable tofu} cut into big squares.
  • 1 1/2 cups of miso. I used dark brown miso.


  1. Add seaweed {nori} and green onions to the water in a large pot. Bring to a slow boil and let it go for 10-15 minutes. The longer you let it boil the less fishy it tastes. I normally let mine cook for 15 minutes. You can go a bit longer if you like.
  2. Add in the tofu and turn down the heat to low. You just want to get the tofu heated up.
  3. Take the pot off the burner and let it sit for a few minutes to cool down a bit. You don’t want to cook the miso because that kills the nutrients.
  4. Stir in the miso.
  5. I add a couple of drops of soy sauce to my bowl just before I go to eat it. My little ones like it best without soy sauce.
  6. Enjoy!


Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


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