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Japanese Miso Soup with Scallions, Mushrooms & Organic Tofu

Author: Anni Daulter


  • 3 cups dashi soup stock
  • ¾ cup firm organic tofu cubed in small bites
  • 3 tablespoons miso paste
  • ¼ cup green onions chopped
  • ¼ cup shitake mushrooms chopped
  • 1 teaspoon dried seaweed minced (optional)
  • Splash of low sodium soy sauce or Braggs your choice


  • Pour the dashi soup stock in a medium size sauce pan on medium heat.
  • Add in the tofu, onions, mushrooms, and seaweed if you are using it and let simmer for approximately 5 minutes.
  • Take 1 cup of the soup stock and place in a pan with the miso paste and let it dissolve. Add this mixture back into the soup.
  • Add a splash of soy sauce or Braggs to taste.
  • Serve warm.