Miso Soup

Bowl of miso soup with rice noodles on the side


  • 4 cups good water or soup stock, as desired
  • 1 small white or yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 4-5 small pieces EMERALD COVE Pacific Kombu seaweed
  • 3-4 tablespoons MISO MASTER organic mellow white Miso
  • ½ inch thick slices WOODSTOCK organic extra firm tofu, cut into small cubes
  • rice noodles or Asian rice
  • 2 scallions, chopped for garnish


In soup pot, prepare stock as desired. For simple vegetable stock: Simmer together 4 cups good water, chopped onion, carrots, and Kombu seaweed (this will expand) until vegetables are soft but not mushy. Bring to gentle boil. In small bowl, mix together 3 to 4 tablespoons miso paste along with ¾ to 1 cup boiling stock. Add miso mixture back to soup pot, along with tofu cubes. Serve soup with rice noodles or rice in the soup or on the side. Garnish with scallions.

Serves 4.