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Miso soup

Miso soup




  • 80 g miso paste
  • 2 cups of water
  • 2 cups of chicken broth
  • 200 g medium-firm tofu, diced
  • 20 rehydrated dried wakame seaweed
  • 2 green onions, cut into rings
  • 5 mushrooms, thinly sliced




  1. Combine the miso with the water and broth using a fine strainer.
  2. Add the rest of the ingredients, simmer for a few minutes and serve.