Description Edit


Miso Soup with tofu and Green onions from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain

  • Cook Time: Approximately 30 minutes
  • Serves: 4


  • 5 cups low sodium vegetable broth
  • 2 [[green onion]]s, finely chopped
  • 2 teaspoons grated fresh [[ginger]] root
  • 1 clove garlic, thinly sliced
  • 3 tablespoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
  • 6 ounces firm [[tofu]], drained and cut into ½-inch cubes


  1. Bring broth to a boil in a medium saucepan over medium-high heat.
  2. Stir in the green onions, ginger, and garlic.
  3. Reduce heat, cover and simmer for 10 minutes.
  4. Add the miso paste and stir until dissolved.
  5. Add the tofu, cover and simmer for 10 minutes before serving.
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