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Miso Soup


  • 1 green onion

  • 1 carrot

  • Splash of white wine

  • White Miso Paste

  • Garlic

  • Tomato

  • Seaweed nori Sheet

  • Extra Firm Tofu (1/4 brick)

  • Shichimi Togarashi Spice

  • Sesame Oil

Chop and sauté the carrot and onion on medium heat with a splash of sesame oil and white wine. Simmer.

In a blender, add the garlic cloves, a heathy dollop of miso paste, tomato and water. Blend until completely smooth.   

When the onions are translucent, add the miso/water mixture and raise the heat.

Cut a sheet of Nori into tiny slivers and add to the soup.

Dice extra firm tofu into tiny cubes and add to the soup. 

When the soup comes to a boil. Lower the heat and simmer for a minute, then remove from heat.

Serve with a dash of Shichimi Togarashi and a squirt of sesame oil on top.


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