In a small pot over medium-high heat, warm the sesame oil. Add green onion and cook for about a minute - stirring often. Add 2 and 1/2 cups of the water and stir.

Separately, dissolve miso in 1/2 cup water. Add this mixture to the pot.

Bring entire mixture to a boil for about a minute.

Lower heat to simmer and add mushrooms and tofu.

Serve warm.


Miso is a paste made from soybeans. This soup is common for breakfast in Japan.

Mr Breakfast would like to thank chinho for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 4 votes.

From Cousin

Rating (out of 5):

It was good, but next time I might add a vegetable bullion cube. The broth needs just a little more flavor, but it was very close to what I wanted to make.

Comment submitted: 3/14/2013 (#15379)



From To Ayako

Rating (out of 5):

I must say "Doumo arigato!!" to Ayako. I only rated with three rice grains[Aren't they?] since the recipe was written by a non-Japanese writer. Even if I miss miso soup dearly, I wouldn't enjoy this recipe. The writer just might have gotten the "recipe" from one of those Benihana's. Just as Ayako says, we flavor miso soup with granuated fish stock with kelp taste in recent years. We're getting lazy these days. No white mushrooms, please. No sesame oil, please, please. Sprinkle minced green onion right before served.

Comment submitted: 4/8/2009 (#7925)



From Kumari

Rating (out of 5):

Thanks i needed it for my School

Comment submitted: 8/2/2008 (#6029)



From Ayako

Nobody in Japan makes miso soup without instant fish stock powder.... and nobody in Japan puts white mushrooms into miso soup. We put thinly sliced daikon radishes, green onions, spinach, tofu, and sometimes even potatoes or salmon, (depending on where in Japan the person is from) but NEVER white mushrooms!! Never chicken, never shrimps, never tomatoes or cucumbers, and never beans... clams are okay.

Comment submitted: 6/9/2008 (#5491)



From Val

Rating (out of 5):

Miso paste should never be boiled. Add the tofu to the gently boiling water until it begins to float, remove heat, then add mushrooms. Add miso just before serving, preferably place miso paste, 1 tsp or less to bowl, then add broth and stir. If available, use an instant fish stock powder or liquid to make broth.

Comment submitted: 12/12/2006 (#936)

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