Miso Soup with Tofu & Shiitakes

Miso Soup with Tofu & Shiitakes

Points® value
Total Time
20 min
10 min
10 min
A great miso soup is more than the sum of its parts. In this version, six simple ingredients play off one another to super-flavorful effect. Customize with the miso of your choice—yellow tends to be mild and earthy, while red offers a deeper umami hit. Feel free to toss in extras like baby spinach, cooked soba noodles, or steamed shrimp for an even heartier bowl.


Firm tofu

14 oz, (1 package), finely chopped

Shiitake mushroom

½ pound(s), stems trimmed, caps thinly sliced


6 medium, sliced, whites and green parts separated

Fresh ginger

½ tsp, freshly peeled and grated or refrigerated ginger paste, divided


¼ cup(s), red or yellow

Black pepper

¼ tsp


  1. In a medium saucepan, bring 4 cups water to a boil over high heat. Add the tofu, mushrooms, white scallion parts, and ¼ tsp of the ginger and return to a boil. Reduce heat and simmer until the flavors are blended, about 5 minutes.
  2. Transfer about ½ cup of the broth into a medium bowl and whisk in the miso until smooth. Stir the miso mixture into the saucepan and remove from heat.
  3. Stir the green scallion parts, black pepper, and the remaining ¼ tsp ginger into the soup. Serve hot.
  4. Per serving: 1¼ cups