Miso Soup with Tofu and Veggies

Miso soup is something I crave in slow sunny weekend morning. And often the crave comes suddenly but I always have miso in my fridge and I can usually find something for soup ingredients: tofu, wakame (have dried wakame handy!), spinach, cabbage, onion, mushrooms, daikon, potato, aburaage (fried tofu), scallion, etc.

When I’m in the mood, I will make from proper dash broth. When I’m not, which is most of the case, I use this small bag for tea to infuse katsuobushi, dried bonito flake, and may be add a small piece of kombu.

katsuobushi and tea infusing bag
katsuobushi and tea infusing bag

Making miso soup is a great way to use up some neglected pieces of veggies in your fridge. I like making loaded miso soup with many ingredients that can be a center piece of the breakfast.

Read more about miso here.


Serves 2

  • Daikon about 3″diameter in 1″ thick piece
  • Shimeji 1/4 pack (or Shiitake 1 large or 2 small)
  • Spinach cut in 2″ long, 1 cup
  • Tofu 1/2 package
  • Water 2 cup
  • Katsuobushi 1 handfull
  • Miso 1 tbsp
  • Scallion a little for topping
miso soup ingredients


  1. Heat up the water in a pot and bring to boil. If you add kombu for dash broth, add kombu from the start then take out just before boiling.
  2. Cut ingredients while water is boiling. Cut daikon in thin strips, separate shimeji (or slice shiitake), cut spinach into 2 inches long, and cut tofu into small cubes.
  3. Once water is boiling, add katsuobushi pack, and leave for a couple of minutes then reduce heat. Take the pack out after a few minutes.
  4. Add daikon and shimeji, once daikon is cooked add spinach and tofu. Careful not to boil tofu, it will get hard and spongy.
  5. When tofu is heated through, add miso. Scoop the miso and dissolve it in the ladle first, then mix in the pot. Do not boil after adding miso.
    dissolving miso in the pot
  6. Serve in a bowl with sliced scallion on top.